Stuffed with basil, mint and cilantro, these fresh rolls are served with a hoisin peanut dip. Bonus: This easy spring rolls recipe is vegan too!
All winter and spring we have enjoyed recipes from The Herbal Kitchen, a cookbook gift from my sister. Written by a chef from his hometown of Seattle, the book focuses on the myriad of ways fresh herbs can be used. Once our cilantro and mint were big enough to harvest, I knew exactly what I was going to use them for: this easy spring rolls recipe! Read on for this fresh roll recipe.
This easy spring roll recipe
These fresh rolls are a delicious explosion of fresh flavors. Instead of deep frying for a crispy exterior, the rice paper wrapper is kept fresh in this easy spring roll recipe. Spring rolls and summer rolls can be filled with many different fillings. This fresh roll recipe takes a minimalist approach, using only herbs, chopped peanuts, and iceberg lettuce for a crunchy texture. We found the simplicity perfectly satisfactory; Of course, you can customize the filling to your liking.
To serve up these delicious fresh rolls, we created a peanut hoisin sauce that requires minimal ingredients and doesn’t need to be crushed. We loved how the flavors of the sauce complemented the herb and peanut filling of the vegan spring rolls.
How to make fresh buns
Fresh rolls take a bit of time to make as the rice paper wrappers are a bit flimsy and it takes some practice to roll them. But no fear! Once you start practicing, you’ll be driving expertly in no time. How to prepare fresh spring rolls:
- Start by preparing your filling: Finely chop or grate the ingredients in the recipe below and mix with a little sesame oil for extra flavor.
- Prepare the rice paper: Preparing the rice paper wrappers is the trickiest part of this recipe simply because they’re so damn gooey. To prepare the pasta, you need to slide them one by one into a bowl of lukewarm water. After about 30 seconds, the wrap should be soft and malleable.
- Roll up fresh spring rolls. Transfer the dough to a cutting board.
Place a handful of filling in the bottom third of the wrapper, leaving about an inch uncovered on each side. Fold each side of the wrapper inward, then roll the wrapper tightly, starting at the bottom. Place the finished roll on a tray.
The rolling technique and sticky rice paper are a bit frustrating at first, but the hard work definitely pays off. Once the fresh rolls are ready, whisk together the sauce ingredients and enjoy!
How to keep bread rolls fresh
These spring rolls are best eaten fresh right away, but leftovers will keep in the fridge for about a day (although the herbs may wilt a bit!). To store these spring rolls, place them in an airtight box with a small piece of parchment paper between each roll. The parchment paper keeps the fresh spring rolls from sticking together and tearing the wrappers!
Looking for more vegetarian Thai recipes?
Aside from those fresh buns, here are some other Thai-inspired vegetarian recipes:
This recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free. (Note: Make sure your hoisin sauce is gluten-free, as some contain wheat byproducts.)
The description
Stuffed with basil, mint and cilantro, these fresh rolls are served with a hoisin peanut dip. Bonus: This easy spring rolls recipe is vegan too!
- ½ cup fresh mint leaves
- ½ cup coriander
- ½ cup fresh basil leaves
- 4 cups lettuce leaves
- 1 teaspoon sesame oil
- 4 carrots
- ½ cup roasted and salted peanuts
- 12 Rice paper packaging
- ⅓ cup Hoisin sauce (preferably without corn syrup)
- 2 tablespoons natural peanut butter
- 4 tablespoons Hot water
- ½ teaspoon Hot Sauce (Sriracha or other)
- Roughly chop the mint, coriander, basil and lettuce. In a medium bowl, combine the herbs and lettuce and add 1 teaspoon sesame oil (optional). grate carrots. Roughly chop the peanuts.
- Fill a bowl with lukewarm tap water. Slide into one of the sheets of rice paper for about 20-30 seconds until it is soft and pliable. Gently transfer the dough to a work surface. Wrapping tends to stick and tear to itself, but stay strong! After a while you will get there.
- Place a handful of herbs, lettuce, and carrots in a line in the bottom third of the packet, leaving about an inch uncovered on each side. Sprinkle the filling with crushed peanuts. Fold each side of the wrapper inward, then roll the wrapper tightly, starting at the bottom. Place the finished roll on a tray.
- Repeat step 3 for each of the reels. (You’ll get better as you roll each roll.) Avoid stacking the rolls on top of each other to prevent them from sticking together.
- For the dip, combine ⅓ cup hoisin sauce, 2 tablespoons peanut butter, and about 4 tablespoons warm water (adjust water to desired consistency). Add ½ teaspoon hot sauce for a little flavor. Garnish with the remaining chopped peanuts.
- Serve immediately or cover rolls with damp paper towel and plastic wrap; They will keep in a cool place (but not in the fridge) for about 2 hours.
- Category: aperitif
- Method: Raw
- Kitchen: Thai
Keywords: Fresh rolls, easy spring rolls recipe, vegan spring rolls, how to make spring rolls, fresh spring rolls
