Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables

Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables is a non-fried spring roll recipe which is a healthy entrée meal that can be served with your favorite sauce on the side.

Archana's Kitchen
Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables
329 ratings.

Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables is a non-fried spring roll recipe which is a healthy entrée meal that can be served with your favorite sauce on the side. Restaurants serve this dish with Sweet Fish sauce in the side but we can serve with regular soya sauce to chili or sweet and spicy chili sauce too. These Vietnamese Spring Roll are a wrap made using rice paper sheets stuffed with your favorite vegetables. We can also add some rice noodles or regular cooked rice along to add more nuttiness to the recipe.

Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner.

Other recipes that you can try are:

  1. Vegetable Spring Rolls Recipe
  2. Vietnamese Rice Paper Rolls Recipe
  3. Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe

Cuisine: Vietnamese
Course: Appetizer
Diet: Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

6 Rolls

Ingredients

  • 6 Rice paper rolls , sheets
  • 1 Carrot (Gajjar) , sliced thin lengthwise
  • 1 Cucumber , sliced thin lengthwise
  • 1/2 cup Cabbage (Patta Gobi/ Muttaikose) , thinly shredded
  • 1 Portobello mushrooms , sliced thin lengthwise
  • 1 Green Bell Pepper (Capsicum) , sliced thin lengthwise
  • 1 Shallot , sliced thin lengthwise
  • 12 Basil leaves
  • 12 Mint Leaves (Pudina)
  • Coriander (Dhania) Leaves , small bunch, finely chopped
  • Salt and Pepper , to taste

How to make Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables

  1. To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.

  2. Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.

  3. Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.

  4. Fold from the sides and Vietnamese Rice Wraps from your side to the other end. Press the ends to make the wrap stick together.

  5. Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.

  6. Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner.

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Last Modified On Thursday, 08 August 2019 17:00
     
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