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Recipe for: Vegetable spring rolls

Pikantne Appetizers May Day 60 min Medium 8 wyświetleń ~30.74 PLN * - (0)
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Description

A light, spring appetizer: fresh vegetable spring rolls wrapped in rice paper, filled with crunchy asparagus, young carrots, cucumber, and red cabbage. The dish combines the freshness of Polish seasonal ingredients with an Asian twist from a dip based on soy sauce and honey. Perfect for a picnic as a cold snack served with a dip, visually appealing due to the colors of the vegetables and sorrel. The rolls are light, meatless, and pair well with craft beer or white wine; they can be prepared in advance and chilled, and before serving, decorated with sorrel and toasted sesame seeds.

Ingredients Used

Ingredients (17)

Servings:
4
  • Rice paper 240 g
  • Asparagus 200 g
  • Carrot 1.9 szt. (~150 g)
  • Cucumber 0.7 szt. (~200 g)
  • Red cabbage 150 g
  • Radish 80 g
  • Butter lettuce 100 g
  • Soy sauce 60 ml
  • Honey 15 ml
  • Rapeseed oil 15 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Ginger 10 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Sesame oil 5 ml
  • Sesame 15 g
💰 Szacowany koszt dania: ~30.74 PLN (7.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold water. Snap off the tough ends of the asparagus: hold it at the base and bend it, it will break at the natural snapping point. If the stems are thick, peel the bottom 1/3 with a peeler. Peel the carrot and cut it into thin julienne (sticks about 3–4 mm thick) — you can use a vegetable peeler if you don't have a grater. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon, then cut it into thin sticks. Slice the red cabbage very thinly, and cut the radish into thin rounds or sticks. Tear the lettuce into leaves the size of a spring roll.

Ingredients: asparagus, Carrot, Cucumber, Red cabbage, Radish, Butter lettuce, sorrel
Use a cutting board and a sharp knife or a peeler. You can also achieve julienne with a vegetable grater (large holes). Do not cut the vegetables too thick — this makes wrapping difficult and results in a less elegant appearance.
2

If you want to preserve the green color and tenderness of the asparagus, blanch them for 1 minute in boiling water, then quickly transfer to a bowl of ice-cold water (known as shocking). This will stop the cooking process and set the color. After cooling, dry on a paper towel and cut into pieces 8–10 cm long.

Ingredients: asparagus
Use a wide pot with salted water. Start the timer for blanching when the water comes to a boil again. Chill them immediately; otherwise, the asparagus will be soft.

Sauce

3

Prepare the dip: in a small bowl, mix soy sauce (60 ml) with honey (15 g), canola oil (15 g), grated ginger (10 g), and minced garlic (10 g). If you are using sesame oil, add 5 g (1 teaspoon) just for flavor. Season very sparingly with salt (2 g) and pepper (1 g). Mix until smooth - the honey should dissolve in the liquid.

Ingredients: Soy sauce, Honey, Rapeseed oil, Sesame oil, Ginger, Garlic, Salt, Black pepper
Use a small bowl and a whisk or fork. If the honey is thick, warm it slightly for 5–10 seconds in the microwave before mixing to help it combine more easily with the sauce.

Assembly

4

Prepare a large bowl with warm water to soften the rice paper. Dip one sheet of rice paper for about 8–12 seconds, holding the edge — the paper should soften, become flexible, but not completely soft (it will continue to soften after being removed). After removing, lay the paper on a clean damp cloth or board. On the bottom third of the paper, place a lettuce leaf, a few strips of carrot, cucumber, a piece of asparagus, some red cabbage, and slices of radish. Add a few leaves of sorrel if you are using it.

Ingredients: Rice paper, Butter lettuce, Carrot, Cucumber, asparagus, Red cabbage, Radish, sorrel
Use a flat plate to soften the paper and a clean cloth as a mat. Do not soak the paper for too long — if it becomes mushy, it will easily tear when wrapping. Work quickly, one sheet at a time.
5

Rolling: fold the bottom edge of the paper over the filling, hold it with your fingers, then fold the sides inward and tightly, but gently, roll upwards until the end. The roll should be tight, but the paper must not be stretched to the point of tearing. Place the finished rolls on a board with the open edge facing down to prevent them from unrolling.

Ingredients: Rice paper, Butter lettuce, Carrot, Cucumber, asparagus, Red cabbage, Radish
Use both hands and a cloth as a non-slip base. If the paper tears while rolling, don't panic—use another sheet and gently soften the first one. Minimal moisture and quick rolling will yield the best results.
6

If you are using sesame, toast it in a dry pan over medium heat for 1–2 minutes, stirring frequently, until lightly browned and fragrant. Sprinkle sesame on the ends of the rolls just before serving.

Ingredients: Sesame
Use a small non-stick pan. Sesame seeds burn quickly — keep stirring with a wooden spoon or shake the pan constantly.

Serving

7

Arrange the rolls on a large platter with the seam side down for aesthetics. Prepare small bowls with dip. Decorate the plate with a few leaves of sorrel and sprinkle with toasted sesame seeds. Serve immediately to keep the paper slightly springy.

Ingredients: sorrel, Sesame, Soy sauce, Honey
Use a wide plate or serving board. If preparing in advance, cover the rolls with a damp cloth and store in the fridge for up to 4 hours; however, they are best fresh.

Fun Fact

💡

Although spring rolls are associated with Asian cuisine, the idea of wrapping fresh ingredients in a thin sheet has counterparts in many cuisines around the world. In Poland, spring vegetables work great as a filling for light wraps.

Best for

Majówka Piknik Przystawka na przyjęcie

Tips

🍽️ Serving

Serve the rolls on large boards with several dips (e.g. soy-honey dip and yogurt-herb dip). Cutting the rolls in half diagonally will give you a nice cross-section of colorful vegetables. Serve chilled or at room temperature, do not freeze them.

🥡 Storage

Store in the refrigerator covered with a damp cloth and plastic wrap — no longer than 4 hours, as the paper will become soggy and lose its elasticity. Keep the dip separately in a closed container for up to 3 days. They are not suitable for reheating (this is a cold appetizer).

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