The Vietnamese Spring Rolls with larger rice paper wrappers are quicker and less fussy to make, but the smaller ones are nice for a party.
Photo By Myles New
Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian (Sterling Publishing, 2013), offers quick meals from Britain's reigning queen of vegetarian cuisine. Featuring 140 vegetarian recipes that take only an hour or less to prepare, this beautifully photographed book presents classic meals such as Macaroni and Cheese and Bean Burgers, along with an array of updated and modern dishes. Elliot's helpful tips, time-tested advice, and fail-safe recipes have delighted fans for 40 years, and this collection will, too. The Vietnamese Spring Roll Recipe below comes from the section, “Snacks and Light Meals.”
These are really pretty and easy to make. You can get rice paper wrappers in Asian shops or large supermarkets; you can get larger ones, about 9 inches in diameter, or smaller ones, about 6 inches. The filling here is enough for 1 packet of the larger ones, or 2 packets of smaller ones. I prefer working with the larger ones because they’re quicker and less fussy, but the smaller ones are nice for a party.
Vietnamese Spring Roll Recipe With Balsamic Reduction
Makes about 10–12 large spring rolls or 18–20 small ones, Vegan
1 3/4 cups (7 oz) grated carrot
2 cups (7 oz) beansprouts
1 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
2 tbsp mirin
2 tbsp olive oil
2 tbsp rice or cider vinegar
6 small scallions, cut into thin strip
1 red pepper, cut into thin strips
1 medium avocado, peeled, pitted, and cut into thin strips
2 × 1.75 oz packets small rice paper wrappers, or 4.75 oz packet large rice paper wrappers
For the balsamic reduction:
8 tbsp balsamic vinegar — adequate quality, not an expensive one
2 tbsp maple syrup
1. Start by making the balsamic reduction: it can be simmering on the stove while you make the spring rolls.
Just put the balsamic vinegar into a non-aluminum pan and let it bubble on the burner until it has reduced by half. Remove from the heat and stir in the maple syrup.
2. To make the filling for the spring rolls, mix the grated carrot, beansprouts, chopped mint and parsley, mirin, olive oil, and rice or cider vinegar. Season with salt. Lay out the strips of scallion, red pepper, and avocado.
3. Spread a clean damp tea towel over your work surface. Put the rice paper wrappers into a bowl, cover with hot water and leave to soak for about 20 seconds, or until they become flexible. Remove them from the water and spread them out on the tea towel.
4. Take about 2 tablespoons of the carrot mixture and place on one of the wrappers towards the edge nearest to you, and put some scallion, a piece of red pepper, and a piece of avocado on top. Fold the two sides of the wrapper in, then the bottom edge so that it covers the filling. Roll this over again, holding in the filling, and keep rolling until you have a firmly packed spring roll.
Put this on a plate, seam-side down.
5. Continue in this way until all of the wrappers are used. Cover the finished rolls with the clean damp tea towel until ready to serve. Serve with the balsamic reduction in a small bowl.
Tip: You could serve the spring rolls with a red chili dipping sauce or hoisin sauce instead; both are available at supermarkets.
Read more from Rose Elliot’s 30-Minute Vegetarian:
Couscous Salad Recipe With Lime-Roasted Sweet Potato
Egyptian Rice Recipe With Green Lentils and Caramelized Onions
This excerpt has been reprinted with permission from Rose Elliot’s 30-Minute Vegetarian © 2013 by Rose Elliot, Sterling Publishing Co., Inc.