Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables
A vegetarian Vietnamese recipe with rice paper rolls - sheets, carrot (gajjar) - sliced thin lengthwise, cucumber - sliced thin lengthwise. Ready in 35 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside
rice paper rolls - sheets(6)portobello mushrooms - sliced thin lengthwise(1) - 2
Heat a teaspoon of oil in a heavy bottomed stir fry pan
- 3
Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside
carrot (gajjar) - sliced thin lengthwise(1)cucumber - sliced thin lengthwise(1)portobello mushrooms - sliced thin lengthwise(1)green bell pepper (capsicum) - sliced thin lengthwise(1)shallot - sliced thin lengthwise(1)salt and pepper - to taste - 4
Place one cooked rice wrap sheet flat on the working surface
rice paper rolls - sheets(6) - 5
Layer 2 leaves of basil, mint and cilantro
basil leaves(12)mint leaves (pudina)(12)coriander (dhania) leaves - small bunch - 6
Layer up with little of carrots, cabbage, cucumber and sautéed vegetables
carrot (gajjar) - sliced thin lengthwise(1)cucumber - sliced thin lengthwise(1)cabbage (patta gobi/ muttaikose) - thinly shredded(1/2 cup) - 7
Fold from the sides and Vietnamese Rice Wraps from your side to the other end
rice paper rolls - sheets(6) - 8
Press the ends to make the wrap stick together
- 9
Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them
- 10
Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner
rice paper rolls - sheets(6)portobello mushrooms - sliced thin lengthwise(1)
Rate this recipe
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Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables
A vegetarian Vietnamese recipe with rice paper rolls - sheets, carrot (gajjar) - sliced thin lengthwise, cucumber - sliced thin lengthwise. Ready in 35 min, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside
rice paper rolls - sheets(6)portobello mushrooms - sliced thin lengthwise(1) - 2
Heat a teaspoon of oil in a heavy bottomed stir fry pan
- 3
Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside
carrot (gajjar) - sliced thin lengthwise(1)cucumber - sliced thin lengthwise(1)portobello mushrooms - sliced thin lengthwise(1)green bell pepper (capsicum) - sliced thin lengthwise(1)shallot - sliced thin lengthwise(1)salt and pepper - to taste - 4
Place one cooked rice wrap sheet flat on the working surface
rice paper rolls - sheets(6) - 5
Layer 2 leaves of basil, mint and cilantro
basil leaves(12)mint leaves (pudina)(12)coriander (dhania) leaves - small bunch - 6
Layer up with little of carrots, cabbage, cucumber and sautéed vegetables
carrot (gajjar) - sliced thin lengthwise(1)cucumber - sliced thin lengthwise(1)cabbage (patta gobi/ muttaikose) - thinly shredded(1/2 cup) - 7
Fold from the sides and Vietnamese Rice Wraps from your side to the other end
rice paper rolls - sheets(6) - 8
Press the ends to make the wrap stick together
- 9
Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them
- 10
Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner
rice paper rolls - sheets(6)portobello mushrooms - sliced thin lengthwise(1)
Rate this recipe
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