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Healthy Spring Rolls
January 31, 2008 by shankari
Filed under Appetizers
Just loved the refreshing burst of flavors and that there is no after effects of feeling bloated. A simple and very light appetizer that anyone will love. The recipe is really very easy. All you have to really do is set all veggies and noodles in an assembly line and you are ready to go. We made this an hour ago and had them in the refrigerator until we were ready to serve.
We made about 12 spring rolls
Vietnamese egg roll wrapper – 12
Rice noodle or bean thread – two handful ( soak in warm water and drain)
Julienned carrots – 1 cup
Green Onions – 3 finely chopped( I used only the green part)
Mint leaves – 1/4 cup
Bean Sprouts – 1/4 cup
Cilantro – 1/4 cup
Crushed peanuts – A handful
Serrano chilies – 2 to 3 cut in thin long strips
We really dont know if this is an authentic recipe, but we love it made this way.
- Place all the ingredients in individual small bowls or in a plate.
- Have a large bowl with cold water.
- Dip the wrapper in cold water
- The wrapper gets kind of soft, start assembling everything on it starting with the noodles.
- Wrap the noodles like you see in the picture.
We served ours with a spicy peanut sauce. For one cup of creamy beanut butter, add three tbsps of chilli garlic sauce, a dash of tamarind paste. Mix well and serve with the rolls. Best of all NO DEEP
Update: A lot of you have mentioned about having eaten the one’s in Costco..that wrapper and this one are completely different. The rolls we have made cannot be deep fried.
Eileen and Sue are caterers, please read what they have to say,”Be sure not to keep them too long after making..they wil get hard like rice that has been refridgerated..I wouldn’t make them more than a couple of hours before serving and cover well to keep the air out. You did a good job.. they look great! There is a difference between those rice paper wrappers and the regular egg roll wrappers.. you can’t use the egg roll wrappers without frying.”
Love spring rolls, never made em fresh always got frozen ones from costco
Reminds me of summer. I particularly like the sauce.
lovely springrolls shankari
I love them. I usually buy the frozen. Thanks for the recipe. Now, I can try this.
My favourite
…Thanks for recipe
my fav too… i do deep fry them. did u use the frozen wrappers here?
Spring rolls are my favourites!but keep away as deep fried!
!!
Tell me Shankari,from where in Tamil nadu can I grab those wrappers,pls
Bean threads sounds good, I like them fried!! !!!SHOCK!!!;D
I love spring rolls.But I have not tried the egg roll wrapper without frying it. Maybe next time I will. Your presentation looks awesome. Loved the recipe for the dip. I think we can use it for saute chicken too.
love spring rolls..these look like summer rolls..i use rice paper sheets and do the same process like urs..
Oh these look fabulous. I have been wanting to try these after seeing them on Nupur’s blog.. Thanks for reminding me.
Nice to know that they taste like arisi appalams after frying.. Now I want to buy them and try that!
What are u doing with 7 year old wrappers?
…just kidding!
No frying, veggies and sprouts-that IS healthy indeed.:-)
For some reason, a lot of new posts are not showing up on TOI.:-(
I loved these rolls…and my fav thing abt this is “NO DEEP FRYING”.
you are truly tempting me to venture into that unknown space again.
Looks crunchy !!!!
Be sure not to keep them too long after making..they wil get hard like rice that has been refridgerated..I wouldn’t make them more than a couple of hours before serving and cover well to keep the air out. You did a good job.. they look great! There is a difference between those rice paper wrappers and the regular egg roll wrappers.. you can’t use the egg roll wrappers without frying.
Lovely spring rolls…can’t wait to try
I love the vietnamese versions of the spring rolls, very fresh and tasty!
i like spring rolls that are not fried, better.
Love the sauce idea. The rolls look so good.
Tell me, were a dozen enough for the two of you?