Vegetarian Spring Rolls With Garlic Lime Sauce

Vegetarian Spring Rolls With Garlic Lime Sauce could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe serves 10 and costs 86 cents per serving. This side dish has 136 calories, 3g of protein, and 1g of fat per serving. 10 people have tried and liked this recipe. Head to the store and pick up rice paper, lime, jicama, and a few other things to make it today. Spring will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. A couple people really liked this Vietnamese dish. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is spectacular. Users who liked this recipe also liked Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce, Tuna Spring Rolls With Lime/soy Sauce, and Shrimp Spring Rolls with Peanut Lime Dipping Sauce – 5 Points.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.
2. Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.
3. Peel rice paper off of cloth.
4. Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
5. Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.
6. Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
7. Cut each roll diagonally and place facing up on a serving platter.
8. Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger. Whisk in lime and Saracha. Add hoisin sauce and whisk to combine.

 

Step by step:

1. Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.Peel rice paper off of cloth.

2. Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.

3. Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.

4. Cut each roll diagonally and place facing up on a serving platter.Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger.

5. Whisk in lime and Saracha.

6. Add hoisin sauce and whisk to combine.

Nutrition Information:

covered percent of daily need