Tuesday, 22 October 2013 21:58

The easiest and most delicious fresh spring roll recipe ever

So my discovery of fresh spring rolls is still quite fresh in itself – amazing really considering I have been cooking for Mary’s Dinner Club for over 2 years. I only remember making fried spring rolls once and they had decided to stick to absolutely everything and I had since decided to stay away from anything resembling a ‘roll’.

My discovery of a glorious fresh spring roll recipe

A recent Vietnamese dinner had made me decide to give a fresh spring roll recipe a try (no frying involved) and I have since been going on regular spring roll feasts. The comforting thing is that they are basically fat free, low calorie and very healthy. I have been experimenting with different fillings, but today I decide that the following fresh spring roll recipe is just too close to perfect to add/change anything.

Yes, there are many different fresh spring roll recipes, some beautifully fresh looking and colorful with lettuce and raw vegetables, but trust me, nothing compares to the satisfying combination of flavors and textures of this mix.

And the most amazing thing – it is so simple: 5 ingredients, 15 minutes and you are ready for your feast

Ingredients for this fresh spring roll recipe (for about 15 rolls)

  • Rice wrappers
  • ½ head of cabbage, cut thinly
  • 3 carrots, grated
  • 1 large onion, cut into large wedges
  • 3-5 wood ear mushrooms, soaked and chopped
  • 3 slices of tofu fried or raw

5 minute directions for this fresh spring roll recipe

  • Sauté onions
  • add carrots and cabbage
  • simmer for 2-3 minutes
  • add salt and soy sauce or ½ a cube of vegetable broth dissolved in a bit of water
  • add tofu and mushrooms and heat for another minute

Assembling your rolls

  • soak a rice wrapper by placing it flat in a deep dish or bowl of warm water (10 – 30 seconds) and transfer onto an plate
  • put filling on one side of the wrapper, roll once, fold in edges on the sides and keep rolling

NB: the filling keeps well in the fridge so you can reheat a bit any time you feel like a quick spring roll.A brief tutorial on how to roll them (here with different ingredients) 

For the sauce you can decide if you drizzle it onto the vegetable mix before you roll it up in the wrapper or dip your roll into the sauce afterwards.

Ingredients for your super quick spring roll sauce

  • 1 cup of coconut water (the clear part in a can of coconut milk if you don’t shake it)
  • 1 clove minced garlic
  • 1 tablespoon freshly grated ginger
  • 1 heaped tablespoon brown sugar
  • Juice of 1 lemon
  • 2 tablespoons rice vinegar
  • 2 finely sliced fresh chili peppers

Mix all and store in fridge to be ready for a quick spring roll fix or a new fresh spring roll recipe any time

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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