Versão em português

A friend of mine has an Asian-inspired closed-door restaurant here in Punta. When I went there for the first time, I saw “spring rolls” on the menu and I ordered it, thinking I’d get the Chinese fried version. Instead, he brought pockets of raw vegetables. I tried them, skeptically, but I loved it! Very fresh and light!

To end our Summer Tertulias, I decided to make that recipe. It isn’t hard, but it takes a while to roll everything. It’s totally worth it, though, and they last a few days in the fridge – a healthy snack option. They are very versatile: you can fill them however you want. I made the vegan version, but you can add boiled shrimp, for example.

The rice paper used for these spring rolls can be found in health/Asian stores. Here in Uruguay, I found them on the gluten-free section of the supermarket (the celiac population here is surprisingly big: we had a gluten-free section before it was cool 😀 ).

The quantities listed here are simply a suggestion – adjust however you like!

1 packet of rice paper wraps

1 cucumber, julienned – I still haven’t mastered the cut, though…

1 carrot, julienned

1/3 green bell pepper, julienned

1/3 red bell pepper, julienned

1/3 yellow bell pepper, julienned

1/2 red onion, thinly sliced

1 packet of bean sprouts – alfalfa sprouts work nicely too, but I didn’t find them in the market! 😀

Mint leaves

Lettuce

Sauce

4 Tbsp soy sauce – traditionally, fish sauce is used, but then the recipe is no longer vegan. I tested both and they are equally good.

1 Tbsp sugar

Juice of half a lemon

2 garlic cloves

1 cup of water

Start by prepping all the vegetables.

Then, set up your workstation: the veggies, the sprouts, the mint, the rice paper, a deep plate with water (to soften the rice paper), a clean dish towel, and a plate to place the finished rolls.

Place one wrap on the plate with water and let it sit for a minute. It will be quite soft! Carefully, remove the wrap from the plate and place it over your towel, trying to keep it from curling. The first few times it may be a little troublesome, but you’ll get the hang of it in no time!

Place the filling on the center of the wrap, being careful not to overfill. Fold the bottom part of the wrap over the filling, fold both sides into the center, making an envelope, and fold the top part over, closing the roll. Repeat until you run out of wraps or filling! 😀

Mix the sauce ingredients and serve!