Vegetable Summer Rolls
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
51
Sourness
34
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar2 tbsps
Sugar2 tsps
Salt (divided)1 small
Cucumber (seedless, peeled)1 medium
Carrot (peeled)1 small
Jicama (peeled)1 tsp
Lemon Juice (fresh)2 tsps
Cilantro (fresh)1 tsp
Canola OilDirections:
1
Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan
2
Cook over medium heat, stirring until sugar is dissolved
3
Remove from heat and let cool completely
4
Slice cucumber lengthwise into long 1/8-inch-thick strips
5
Cut each strip length-wise into 1/8-inch-wide pieces
6
Slice the carrot, the jicama and the papaya in the same way
7
Combine the cucumber, carrot, jicama and papaya in a large bowl
8
Toss with the vinegar mixture, lemon juice and cilantro
9
Bring a medium pot of water to a boil
10
Add oil, noodles and remaining salt
11
Boil until noodles are tender, about 2 minutes
12
Drain and rinse under cold water
13
Noodles should remain in a bowl of cool water until ready to use
14
Before filling the rolls, transfer vegetable mixture to a colander to drain
15
Gently press out excess liquid
16
Drain the noodles and arrange on a baking sheet
17
Cover loosely with a damp towel
18
Set up a large shallow bowl of very hot water
19
Slide a spring roll wrapper into the water
20
Wrapper will become pliable after about 45 seconds
21
Remove it from water and lay it flat on paper towel
22
Place lettuce on the bottom half of the wrapper
23
Arrange a 1/4 packed cup of vegetables over the lettuce
24
Spread out 1heaping tablespoon of noodles over the vegetables
25
Roll wrapper up, tucking in the ends as you go
26
Roll as tightly as possible
27
Repeat with remaining wrappers
28
Trim off the ends of the rolls
29
Cut each roll in half and each half in half on a diagonal
30
Stand rolls on the flat end to serve
31
Serve with peanut sauce