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FRESH VIETNAMESE VEGETARIAN SPRING ROLLS with ORANGE CHILE DIPPING SAUCE

 

Rice wrappers

Oil for frying, optional

Filling:

2 cups Napa cabbage, sliced thinly

1 carrot, julienned

1 cup mushrooms, julienned

½ cup red pepper, julienned

½ cup mint, chopped finely

¼ cup cilantro, chopped coarsely

1 Tablespoon minced fresh ginger, minced

1 Tablespoon jalapeno, minced

1 clove garlic, minced

1 Tablespoon mirin

Salt and pepper to taste

 

ORANGE CHILE DIPPING SAUCE

1/2 cup orange marmalade

1 Tablespoon soy sauce

1/2 cup rice wine vinegar

1 teaspoon pequin quebrado

1 teaspoon minced fresh ginger

1 clove garlic, minced

In a large glass, microwave-safe bowl combine cabbage, carrot, mushrooms, red pepper, mint, cilantro, ginger, jalapeño, garlic, mirin or soy sauce, salt, and pepper and steam for 3 minutes. Taste and adjust seasoning.

To prepare the Orange Chile Dipping Sauce, in a small bowl combine marmalade, soy sauce, rice wine vinegar, pequin quebrado, ginger, and garlic, and adjust seasoning to taste.

Steam the rice wrappers in a plastic bag in the microwave. Create each spring roll by laying a rice paper on a serving plate. Top with filling, placing it closer to one end. Fold each side over to form a flute. Press firmly together. Cover with cellophane wrap and steam in the microwave for about 30 seconds each. Serve with dipping sauce.

 

Makes 12 spring rolls.

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