Summary

The recipe Vegetarian Spring Rolls With Garlic Lime Sauce is ready in about 45 minutes and is definitely a spectacular gluten free, dairy free, and fodmap friendly option for lovers of Vietnamese food. This hor d'oeuvre has 133 calories, 3g of protein, and 1g of fat per serving. This recipe serves 10 and costs 71 cents per serving. 10 people were impressed by this recipe. It is perfect for Spring. Head to the store and pick up butter leaf lettuce, vegetarian spring roll, saracha, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce, Tuna Spring Rolls With Lime/soy Sauce, and Shrimp Spring Rolls with Peanut Lime Dipping Sauce – 5 Points for similar recipes.

Instructions

1. Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.
2. Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.
3. Peel rice paper off of cloth.
4. Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
5. Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.
6. Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
7. Cut each roll diagonally and place facing up on a serving platter.
8. Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger. Whisk in lime and Saracha. Add hoisin sauce and whisk to combine.

Ingredients

• 1 butter leaf lettuce
• 2 carrots, julienned
• 3 ginger
• 4 hoisin sauce
• 5 Garlic Lime Hoisin Sauce
• 6 jicama
• 7 lime
• 8 red bell pepper
• 9 12 rice paper sheets
• 10 Vegetarian Spring Roll
• 11 Thai basil
• 12 yellow bell pepper
• 13 Saracha (or to taste)

Directions

• 1 Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked.
• 2 Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.Peel rice paper off of cloth.
• 3 Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
• 4 Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
• 5 Cut each roll diagonally and place facing up on a serving platter.Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger.
• 6 Whisk in lime and Saracha.
• 7 Add hoisin sauce and whisk to combine.