Appetizer for 17

Fresh Vegetable Spring Rolls

Name: Fresh Vegetable Spring Rolls
Total time: 65 min
Yield: 17 servings
Cuisine: Chinese
Ingredients: 1 nest of vermicelli rice noodles; 1 chinese leaf cabbage finely shredded; 2 carrots peeled and julienned; 150 g beansprouts; 3 spring onions thinly sliced; 1 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp shaoxing wine; 15 g coriander finely chopped; 1 pack of spring roll wrappers; 1 1/2 l vegetable oil for frying (optional); 2 tbsp soy sauce; 3/4 tsp crispy chilli and garlic oil; 2 tbsp rice vinegar; 1 spring onion finely sliced

Rice noodle wrappers hold crisp vegetables, herbs, and seasoned noodles for a cool, no-cook appetizer with dipping sauce.

$0.32per serving $

65 minstart to table

17servings

Chinese Vegetarian Vegan Dairy-free Budget Appetizers Snacks Spring

Ingredients

1 nest of vermicelli rice noodles
1 chinese leaf cabbage finely shredded
2 carrots peeled and julienned
150 g beansprouts
3 spring onions thinly sliced
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp shaoxing wine
15 g coriander finely chopped
1 pack of spring roll wrappers
1 1/2 l vegetable oil for frying (optional)
2 tbsp soy sauce
3/4 tsp crispy chilli and garlic oil
2 tbsp rice vinegar
1 spring onion finely sliced

Steps

Soak the vermicelli noodles in hot water until tender, about 5 minutes, then drain and cool.
Toss the noodles, cabbage, carrots, beansprouts, spring onions, sesame oil, soy sauce, Shaoxing wine, and coriander in a large bowl.
Soak one spring roll wrapper in warm water until flexible, about 10 seconds, then place it on a clean surface.
Add filling near one wrapper edge, fold in the sides, and roll tightly; repeat with the remaining wrappers and filling.
Stir the remaining soy sauce, crispy chilli and garlic oil, rice vinegar, and sliced spring onion in a small bowl.
Chill the rolls and sauce for 20 minutes before serving.