Meatless Monday: Vegetable Spring Rolls with Garlic Lime Dipping Sauce

November 26, 2012

After spending the weekend indulging on Thanksgiving leftovers, it's time to give your body a nutrition boost with these refreshing vegetable spring rolls by Bakers Royal. A myriad of vegetables are cut into matchsticks and wrapped into rice paper. The spring rolls are served with a sweet and sour dipping sauce made from hoisin and lime. If you want to add some protein, try grilled tofu.

Vegetable Spring Rolls with Garlic Lime Dipping Sauce

Vegetarian Spring Roll

Ingredients:
1 red bell pepper

1 yellow bell pepper

4 stalks of carrots

1 jicama

12 leaves of Thai basil

1 head of butter leaf lettuce

12 rice paper sheets

Garlic Lime Hoisin Sauce

1 1/2 garlic clove

1/2 teaspoon ginger

2 tablespoons lime

1 teaspoon Saracha (or to taste)

3/4 cup hoisin sauce

Directions:

Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8 in 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. Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.

Peel rice paper off of cloth.

Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.

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.

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. Whisk in lime and Saracha. Add hoisin sauce and whisk to combine.