A refreshing fresh vegetarian spring roll... The hoisin sauce mix gives this recipe its special taste! Serve with hot red chile sauce, hoisin sauce mix, and chopped peanuts.

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Recipe Summary

prep:
35 mins
additional:
15 mins
total:
50 mins
Servings:
4
Yield:
8 spring rolls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping Sauce:

Directions

Instructions Checklist
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

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  • Fill a shallow baking dish with hot water. Soak 1 rice paper in the hot water until softened, 5 to 10 seconds. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top. Fold in sides and roll up rice paper to enclose the filling. Repeat with remaining rice wrappers.

  • Mix hoisin sauce and applesauce together in a small bowl. Serve alongside rolls.

Cook's Note:

Substitute shredded bok choy for the cabbage if desired.

Nutrition Facts

454 calories; protein 10.3g 21% DV; carbohydrates 97.2g 31% DV; fat 3.4g 5% DV; cholesterol 1.9mg 1% DV; sodium 1189.1mg 48% DV. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/16/2018
Super yummy and I found that the ingredients listed make waaaayyyy more than 8 spring rolls! This recipe is a great gateway into spring roll-making and then you can add other herbs or veggies you like (the second time I made it I added in scallions red onions and cilantro too!). Read More
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