Vietnamese Spring Roll Recipe With Balsamic Reduction

Add strips of fresh avocado to this Vietnamese Spring Roll Recipe.

| September 24, 2013

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:

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