Vegetable Spring Rolls with Sweet Chile Sauce

Spring rolls can be filled with just about anything you want, whether it’s rice and vegetables or shrimp and noodles. When I cooked in Vietnam we filled them with sautéed beef and vegetables, and they were delicious. As much as I love a good meat roll, I equally love a roll filled with lots of vegetables, and it’s a great way to use up what you’ve got in the fridge. These rolls have both cooked and raw vegetables for a variety of texture and flavor. You can source rice paper wrappers at most grocery stores on the Asian food aisle. Be sure to wrap the rolls tightly to hold all the fillings inside. These rolls keep in the refrigerator for a couple days and are the perfect to-go snack.

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Ingredients

Serves 8

• 1/4 cup coconut oil (or canola oil)

• 2 cups shredded cabbage

• 3 carrots, peeled and grated

• 3 stalks celery, chopped

• 1/2 red onion, thinly sliced

• 1 jalapeno, chopped

• 2 cups shitake mushrooms, sliced

• 1 cup bean sprouts

• 1/2 teaspoon Morton kosher salt

• 1/2 cup Daikon radish, cut into matchsticks

• 1 cup mint leaves

• 1 cup Thai basil leaves

• 2 green onions, chopped

• edible flowers (optional)

• 8-10 rice spring roll rice papers

Sweet Chile Sauce:

• 1/4 cup rice wine vinegar

• 1/4 cup water

• 3 tablespoons sugar

• 1 teaspoon minced Thai red chile (or other red chile)

• 1 garlic clove, minced

• juice of half a lime

Process

Heat the oil in a large skillet over medium high heat.  Add the cabbage, carrots, celery, onion, jalapeño, mushrooms, and bean sprouts.  Cook for about five minutes, until just soft, but not mushy.  Stir in 1/2 teaspoon of salt. Remove from heat and put on a plate to cool.

Meanwhile, on another plate, arrange the radish slices, mint leaves, basil leaves, green onions, and flowers. Set aside with the vegetable plate. In a large bowl, add 3 cups of hot water. One at a time, dip the rice paper into the hot water and press to submerge.  It should soften in about 15 seconds. Life the softened wrapper and lay it on a plate or board.

At the bottom one third of the wrapper, place 3 tablespoons of the cooked vegetable mixture.  Top with 4 slices of radish, 3 mint leaves, 2 or 3 basil leaves, 1/2 teaspoon of green onions, and some flowers.  Fold in the sides of the rice paper, then fold the bottom edge up and over the filling, rolling tightly toward the top.  Repeat with remaining rice paper and filling. Replace the water with hot water, as needed. The rolls can be made two hours in advance. Cover with a damp cloth until you’re ready to serve them.  Serve with sweet chile sauce.

Sweet Chile Sauce: Combine all ingredients in a bowl and stir before serving.