I love making spring rolls. This has been my second attempt and Oh my gosh they’re so fun and delicious! There’s no cooking or waiting involved. You just chop up the veggies you want inside, wrap em’ all up, and eat it all up; a win- win- win! This spring roll combination consists largely of pineapple and avocado, two of my favorite flavors. However, if you’re not a pineapple fan, try mango! Or if you don’t like avocado, add cucumber and yellow squash! In other words, feel free to play around with this recipe. It can be so refreshing to have a completely raw meal. I dare you to try it- you won’t regret it!
- ¾- 1 whole red pepper
- 10 cabbage leaves
- 1 carrot, julienned
- 1 tablespoon hoisin sauce
- 2 tsp lime juice
- 2 tsp sesame oil
- 1 tsp soy sauce
- 7-9 rice paper sheets
- 1 avocado
- ½ fresh pineapple- cut into thin slices
Dipping sauce ingredients:
- 1 tbl soy sauce
- 1 tsp hoisin sauce
- 1 tsp lime juice
- 1 ½ tsp agave
- 1 tsp sesame oil
- Slice the vegetables. For carrots: wash, peel, and julienne. For the red peppers, avocado, and cabbage: slice into thin strips. For the pineapple: cut into thin slices about an inch long.
- Place the carrots, cabbage slices, and red pepper slices in a medium sized bowl.
- In a separate small dish whisk the hoisin sauce, lime juice, sesame oil, and soy sauce thoroughly. Add to the vegetable mixture and toss the vegetables to coat.
- Fill a large pan with 2-3 inches of warm water to soak the rice sheets in. Warm water from the tap is fine. If the water is too hot the rice sheets will curl and harden.
- Place each rice sheet in the warm water one at a time and let soak for about 15 seconds. When rice sheet has soaked and is easily pliable, remove from water and place on a large plate.
- Place a small handful of the cabbage vegetable mixture in the middle of the rice sheet, about an inch away from the right edge. Arrange a few avocado and pineapple slices on top of the other vegetables.
- Starting with the edge closest to yourself, roll the rice sheet over the vegetables, tucking them in tightly. Fold the ends in and then continue rolling.
- To make the dipping sauce: Combine the ingredients in a small bowl and whisk completely.
Notes and Tips:
- For a different dipping sauce, try this peanut dipping sauce from another spring roll recipe. It’s crazy delicious!
- These spring rolls will keep for a day (or two) in the refrigerator in a sealed container, however they are best served fresh.
- The Yield for this recipe is 7 – 9 spring rolls, depending on how much filling you use in each roll. To increase or decrease this number, simply prepare more or less vegetables. It’s easy to adjust as you go!