Prepare to tantalize your taste buds with a Vietnamese-inspired dish that's about to revolutionize your home cooking! These Red Cabbage Jicama Spring Rolls are not just a meal, they're a crisp, colorful explosion of flavor that will transport you straight to the bustling streets of Southeast Asia. Imagine delicate rice paper wrapped around a rainbow of fresh vegetables, paired with a creamy, irresistible peanut sauce that will make your mouth water with every bite. Whether you're a seasoned chef or a curious food adventurer, this recipe promises to be your new obsession!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 cup red cabbage, shredded
- 1 cup jicama, julienned
- 1 carrot, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
Instructions
- Begin by preparing all your ingredients. Shred the red cabbage, julienne the jicama and carrot, and wash the cilantro and mint leaves. Set aside in separate bowls.
- In a small mixing bowl, combine the peanut butter, soy sauce, lime juice, and honey. Whisk together until smooth and well combined. If the sauce is too thick, you can add a little warm water to reach your desired consistency. Set aside.
- Fill a large shallow dish or a wide bowl with warm water. This will be used to soften the rice paper wrappers.
- Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, or until it becomes soft and pliable. Be careful not to soak it for too long as it can become too fragile.
- Once softened, lay the rice paper wrapper flat on a clean cutting board or a plate. In the center of the wrapper, place a small handful of shredded red cabbage, followed by a few pieces of julienned jicama and carrot. Add a few cilantro and mint leaves on top.
- To roll the spring roll, fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly from the bottom to the top. Make sure to keep the filling secure as you roll. Repeat this process with the remaining rice paper wrappers and filling ingredients.
- Once all the spring rolls are assembled, serve them on a platter with the peanut sauce on the side for dipping. Enjoy your fresh Red Cabbage Jicama Spring Rolls!
Tips
- Water Temperature Matters: Use warm (not hot) water to soften rice paper. Too hot, and the wrapper will become too fragile; too cold, and it won't soften properly.
- Work Quickly: Once the rice paper is softened, work fast to prevent it from sticking or becoming too delicate.
- Don't Overstuff: Less is more when it comes to filling. Too much filling makes rolling difficult and can cause tears.
- Keep Ingredients Uniform: Julienne your vegetables to similar sizes for even rolling and a consistent texture.
- Prep Ahead: You can prepare the vegetables and sauce in advance, making assembly quick and easy.
- Sauce Consistency: If your peanut sauce is too thick, add warm water gradually until you reach the perfect dipping consistency.
- Serve Immediately: Spring rolls are best enjoyed fresh, so assemble just before serving to maintain their crisp texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
