These spring rolls are a refreshing and addictive summer appetizer or main. While there are various versions of spring rolls from different Asian countries, they were all originally created as a means of preserving food during long winters. Some countries fry the rolls, but others, namely Vietnam, do not. This is the version I am riffing here.
As far as the rice paper, I use the brown rice variety, but feel free to use any rice paper you like. They’re also great with nori if you’d like to skip the rice paper altogether. I fill them with red cabbage, radish, carrot, cucumber, a bit of avocado, and lots of fresh, soft herbs, but any veg is great here. A bit of protein, like tofu, fish/seafood, or chicken, would also be fantastic.
The sauce is not only great for dipping, but also for salads or bowls. It is sharp from the dijon mustard, slightly sweet from the honey, and some umami depth from the miso. Without further adieu, the recipe.
Vegetable Spring Rolls with Miso Honey Mustard Sauce
10 rice paper rolls
1/4 of a head of cabbage, thinly shredded
2-3 radishes, sliced
1/2 of a cucumber, julienned
2 carrots, julienned
1/2 an avocado, sliced
small bunch of cilantro, basil, and mint (any or all is fine)
Miso Honey Mustard Sauce
2 tbsp. dijon mustard
2 tsp. honey
1 tbsp. white miso
2 tsp. soy sauce or tamari
1 tbsp. toasted sesame oil
1 tbsp. apple cider vinegar
1 inch knob of grated ginger
juice of 1 lime
- Boil some water and gather a shallow dish which will fit your rice paper wraps. Fill the dish with the water and allow it to cool for a moment or two. Then, add a rice paper wrap until it softens. Once softened, place it on a damp kitchen towel or cutting board
- Add a bit of each vegetable horizontally along the center of the rice paper without overfilling. Fold two edges over the ends of the vegetables and then roll.
3.Serve immediately or allow some time to let them chill in the refrigerator.
4. For the sauce, simply whisk the ingredients in a medium sized bowl until well combined.