Nisa’s 18 Vegetable Spring Rolls

These light and crunchy spring rolls are bursting with flavour and texture, combining fresh vegetables and fragrant herbs in a delicate rice paper wrap. They’re a fantastic, colourful appetiser or snack that’s perfect for parties or for a healthy, satisfying treat. Pair them with a tangy dipping sauce to enhance the fresh taste.

Ingredients

For the spring rolls:

• 12 rice paper wrappers
• 1 carrot, finely julienned
• 1/2 cucumber, finely julienned
• 1/2 red pepper, thinly sliced
• 1/2 yellow pepper, thinly sliced
• 1/4 green pepper, thinly sliced
• 1/4 small red cabbage, shredded
• Small handful of spinach
• Small handful of fresh mint
• Small handful of fresh coriander
• Small handful of bean sprouts
• 2 spring onions, finely sliced
• 2 radishes, thinly sliced
• 3 mange tout, thinly sliced
• 1/2 small courgette, finely julienned
• 1/2 avocado, thinly sliced
• 2 tablespoons sweetcorn (fresh or tinned)
• Small handful of shredded lettuce
• 1 teaspoon sesame seeds (optional for garnish)

For the dipping sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon grated fresh ginger
• 1/2 garlic clove, minced
• 1/2 small red chilli, finely sliced (optional)

Preparation & Cooking Instructions

1. Prepare the vegetables: Arrange all vegetables and herbs in small, separate bowls for easy access. Try to keep the vegetable pieces small and uniform in size for easy rolling.

2. Make the dipping sauce: In a bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chilli. Stir well, and set aside.

3. Assemble the rolls:

   • Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable, but not too sticky.
   • Lay the softened rice paper flat on a clean surface or a damp tea towel.
   • Place a small amount of each vegetable and herb onto the lower third of the rice paper. Avoid overfilling to ensure the roll stays intact.
   • Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose the vegetables completely.
   • Repeat with remaining wrappers and fillings.

4. Cook the spring rolls (optional for a crispy version):

   • Heat a frying pan over medium heat and add a light coating of oil.
   • Place each spring roll seam-side down in the pan. Cook for 2–3 minutes on each side until the rice paper is golden brown and crispy.
   • Remove from the pan and place on kitchen paper to drain any excess oil. Allow to cool slightly before serving.

5. Serve: Arrange the rolls on a plate, garnished with sesame seeds if desired. Serve immediately with the dipping sauce.

Storage

For maximum freshness, it’s best to enjoy these rolls immediately. However, if you need to store them:

• Place in a single layer in an airtight container, separated by a damp tea towel or paper towel to prevent sticking.
• Refrigerate for up to 24 hours.