“Cambodian Vegetarian Spring Rolls – A Fresh and Crispy Snack”

Allergens

N/A

Ingredients

• 10 large rice paper sheets
• 2 cups shredded carrots
• 1 cup bean sprouts
• 1 cup julienned bell peppers (red, yellow, or green)
• 1/2 cup chopped cilantro
• 1/2 cup chopped mint leaves
• 1/4 cup thinly sliced green onions
• 1/2 cup shredded coconut, toasted
• 1/4 cup crushed peanuts
• 2 tbsp vegetable oil Dipping Sauce:
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 1 tsp sriracha (optional)
• 1/2 cup warm water

Instructions

1. In a large bowl, combine carrots, bean sprouts, bell peppers, cilantro, mint leaves, green onions, toasted shredded coconut, and crushed peanuts. Mix well and set aside.
2. Fill a shallow dish with warm water. One at a time, dip each rice paper sheet into the water for a few seconds until softened. Transfer to a clean damp cloth or plate.
3. Place a softened rice paper on a flat surface. Spoon 1/4 of the vegetable mixture near the bottom edge of the rice paper, leaving about an inch border at the top and bottom.
4. Fold the bottom edge over the filling, then roll the spring roll tightly while folding in the sides. Seal by moistening the remaining edge with water. Repeat for all rice papers.
5. Heat vegetable oil in a pan over medium heat. Fry the spring rolls until golden brown and crispy, turning occasionally. Remove from heat and drain on paper towels.
6. In a small bowl, whisk together soy sauce, lime juice, sugar, sriracha (if using), and warm water to create the dipping sauce.
7. Arrange spring rolls on a plate, serve with the dipping sauce, and enjoy your delicious Cambodian vegetarian snack!

Chef’s Insight

The balance of textures and flavors in these spring rolls makes them an ideal snack or appetizer for any occasion.

Notes

This recipe makes approximately 10 spring rolls. Adjust the number of servings according to your preference.