- 25 rice paper rounds
- 1 red bell pepper
- half a cucumber
- 2 carrots
- 1 little gem (lettuce)
- 2 spring onions
- 2 garlic cloves
- 3 cm fresh ginger root
- 1 red chili pepper
- 3 tbsp mirin (rice wine)
- 6 tbsp soy sauce
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
Preparing the spring rolls — 10 minutes
Rinse the paprika, lettuce and cucumber in cold water. Peel the carrots and remove the seeds from the bell pepper and cucumber. Cut the carrots, cucumber and bell pepper in thin strips, also called julienne. Cut the lettuce in small pieces and cut the spring onions into small rings. Set all the veggies aside on a big plate.
Finely cut the garlic cloves and red chili pepper, you can choose to either remove the seeds or leave them as they are for an extra spicy sauce. Grate a small piece of ginger root. Mix those together with soy sauce and mirin (rice wine). That’s it for an easy dipping sauce.
Making the vegetarian spring rolls — 15 minutes
Fill a large bowl with lukewarm water. One by one, place the rice paper into the water. Don’t keep it in too long, just for 5 to 10 seconds. It will become see trough. Place it on your cutting board and start stacking the veggies in the middle. Just a little of every veggie so it’s still possible to roll it perfectly.
Start folding the sides in with an overlay of a few millimeters. Since the rice paper is wet, it will stick together. Roll them upwards, starting at the bottom. That’s it, now you have a perfect rice paper roll. Keep on soaking the rice paper and rolling them one by one.
Serve immediately with the easy and delicious dipping sauce. Enjoy your meal!