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Vegetarian Spring Rolls
A delicious and refreshing appetizer or snack, these vegetarian spring rolls are filled with a mix of crunchy vegetables and herbs, wrapped in a thin rice paper wrapper, and served with a sweet and sour dipping sauce. The combination of textures and flavors creates a delightful culinary experience. The spring rolls are perfect for a light and healthy meal, and the best part is that they are incredibly easy to make. With a few simple ingredients and some basic cooking skills, you can create these mouthwatering spring rolls in no time.
Time Cook
20
Level
Beginner
Calories
120
Allergens
Soy, Gluten, Shellfish (in some store-bought wrappers)
Ingredients
20 sheets
Rice paper wrappers
20 Calories
2 cups
Mixed vegetables (carrots, cucumbers, bell peppers, etc.)
50 Calories
1/4 cup
Fresh herbs (mint, basil, cilantro, etc.)
10 Calories
1/2 cup
Tofu
50 Calories
1 tablespoon
Vegetable oil
120 Calories
1 cup
Sweet and sour dipping sauce
100 Calories
Step-by-Step Instructions
1
Prepare the filling by cutting the mixed vegetables and fresh herbs into small pieces. Cut the tofu into small cubes and set aside.
2
Heat the vegetable oil in a small pan over medium heat. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from heat and set aside.
3
Assemble the spring rolls by placing a small spoonful of the filling mixture onto the center of a rice paper wrapper. Arrange the filling in a straight line, leaving a 1-inch border at the top and bottom.
4
Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
5
Steam the spring rolls over boiling water for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through. Serve with the sweet and sour dipping sauce.
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