Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables

Name: Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian
Ingredients: 6 pieces Spring Roll Wrappers (6 Rice paper rolls sheets); 1 piece Carrot (1 Carrot (Gajjar) sliced thin lengthwise); 1 piece Cucumber (1 Cucumber sliced thin lengthwise); ½ cup Cabbage (1/2 cup Cabbage (Patta Gobi/ Muttaikose) thinly shredded); 1 piece Portobello Mushroom (1 Portobello mushrooms sliced thin lengthwise); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) sliced thin lengthwise); 1 piece Shallots (1 Shallot sliced thin lengthwise); 12 pieces Basil (12 Basil leaves); 12 pieces Mint (12 Mint Leaves (Pudina)); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch, finely chopped); 0 pieces Table Salt (Salt and Pepper to taste)

Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables - Continental Party Appetizer & Starter Recipes (Vietnamese)

35 minAsian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To start making Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables, prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.
2Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.
3Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and sautéed vegetables.
4Fold from the sides and Vietnamese Rice Wraps from your side to the other end. Press the ends to make the wrap stick together.
5Arrange the wraps on a serving platter, cover with a greased cling wrap and refrigerate until you are ready to serve them.
6Serve Vietnamese Vegetarian Spring Rolls With Mushrooms & Vegetables along with Hoisin Sauce as an appetizer for a weeknight dinner.