DIY Fresh Vegetable Spring Rolls with Amazing Dipping Sauce by Jia Choi

This salad roll is originally a Vietnamese dish, but I've put my own spin on it by making it vegan, and let me tell you, the sauce is absolutely irresistible. It's a fantastic way to enjoy more vegetables, thanks to the rich flavors of cilantro, garlic, and ginger packed into the sauce.
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Ingredients
1 red bell pepper
1 yellow bell pepper
1 cucumber
1 avocado
4 iceberg leaves
40g or 1.4oz fried tofu or fried soybean curd, optional
40g or 1.4oz microvegetables, optional
20 medium-sized rice paper
Sauce
20g cilantro
2 cloves garlic
1/2 thumb-size ginger
4 tablespoons soy sauce
1/2 tablespoon brown sugar
6 tablespoons lemon juice
1~2 chili
2 tablespoons sriracha
1 tablespoon crushed peanuts(optional)
Instructions
1. Roughly cut the cilantro leaves, no stems. Toss the leaves into the blender cup. Chop the chilies. Peel the ginger, and squeeze the lemon juice.
2. Make a sauce: Combine the cilantro leaves, chilies, lemon juice, garlic, ginger, brown sugar, soy sauce, and sriracha in a blender cup. Blend all the ingredients until smooth.
3. Prepare the vegetables: Thinly cut the bell peppers into a thin stick shape. Thinly julienne the cucumbers. Thinly slice the iceberg leaves. Peel, take the seed out, and slice the avocado. Slice the yubu(fried tofu). Heat medium size pan over medium-low heat. Add vegetable oil to the pan. Then stir-fry the fried tofu until crispy.
4. Pour the sauce into a small bowl. Add a spoonful of crushed peanuts to the sauce, before serving.
How to assemble the spring rolls:. Begin by soaking the ice paper in lukewarm water. Place it on a plate and arrange the ingredients on the bottom third of the rice paper. Stack the ingredients neatly, then lift one side of the rice paper and roll it about halfway. Next, fold in the ends, and continue rolling until you’ve got a neat little bundle.
- Tip to ensure your spring rolls turn out nice and tight: use your fingers to pull the ingredients closer together and roll the paper as tightly as you can around them.
5. Dip the spring rolls into the sauce when eating.
More information
WebSite : www.ongofood.com
Instagram : ongofoodkorea
#vegetarian #ricepaper rolls #Vietnamese salad rolls #goi cuon

[@mingzheng4245]

You are getting more and more prettier. You are so elegant and classic. It is so relaxing watching your work

[@lovenicole4246]

Agreed! relaxing watching her tender hand and skill culinary art making everything Chef does looks presentable and palatable.
Will try this vegan spring roll.🫰👌👍❤🇰🇷🇸🇬

[@lovenicole4246]

Refreshing to watch Chef Jia Choi vegan soring roll. Following her steps, it us easy to make.
Thank you👍🥬🥕🤪🇰🇷🇸🇬

[@Onlypeachy]

These spring rolls are so colorful. I want to make some. Thank you for sharing.

[@MilletteKish]

Thanks so much for the demonstration, although I have had the tolls many times, I did learn from your video.

[@wmin5888]

I replaced the tofu with pan-fried salmon cubes and fresh perilla leaves. It was super tasty! I would have never imagined rice paper rolls were so easy to make. ☺🙌

[@JiaChoiChef]

I am so happy that you liked it! Thank you for the lovely comment. : )

[@readtousauntiecharlene9748]

Oh thank you! I have rice paper wrappers in my pantry I never know what to do with.

[@kermit403]

These look so delicious! Thank you so much.

[@user-cb9em6rf6s]

👏🏻❤️👍

[@lovenicole4246]

Chef Jia Choi thank you for this healthy spring roll. You are amazing with the knives,skillfully cutting vegetables propotionstely.♥️🫰