Vegetarian Vietnamese Fresh Rolls
Photo credit: Colin Erricson/www.robertrose.ca
I had the pleasure of receiving this amazing cookbook for review. I couldn’t resist getting my hands on a book with 750 Appetizers to chose from. Yeah, it’s not all vegan, but if your household is like mine – my husband still eats meat on occasion – there are multiple recipes to suit every dietary preference. This cookbook does include tons of vegetarian and vegan friendly recipes like those beautiful spring rolls above. How can you go wrong with all those fresh ingredients and aren’t they beautiful to look at? I made these rolls and they were gone in a matter of minutes they were so yummy. I can’t wait to serve this recipe up to guests.
- 2 tbsp soy sauce 30 mL
- 2 tbsp sweet Asian chili sauce 30 mL
- 1⁄2 tsp toasted sesame oil 2 mL
- 1⁄2 tsp rice vinegar (see Tips) 2 mL
- 1⁄2 tsp minced garlic 2 mL
- 1⁄2 tsp finely chopped pickled ginger 2 mL
- 1⁄4 tsp minced gingerroot 1 mL
- 2 cups shredded baby bok choy 500 mL
- 3⁄4 cup julienned blanched asparagus 175 mL
- (see Tips, left)
- 3⁄4 cup julienned peeled carrots 175 mL
- 1⁄2 cup julienned English cucumber 125 mL
- 1⁄4 cup julienned mango 60 mL
- 1⁄4 cup finely chopped toasted peanuts 60 mL
- 8 10-inch (25 cm) rice paper wrappers 8
- 3 cups hot water 750 mL
- Dipping sauce, optional (see Tips)
- Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
- In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp (30 mL) dressing and toss well. Divide into 8 equal portions.
- Working with one rice paper at a time, submerse in hot water until pliable, about 30 seconds. Place on a work surface. Spread one-portion of the vegetable mixture in a strip across the lettuce leaf about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly. Place rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve rolls immediately with dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole or for a small hors d’oeuvre, cut in half on the diagonal and place on a serving platter.
There are 24 full page colored photos in the center of the book. With 576 pages, it has every appetizer that you can imagine. If you’re into entertaining, this is definitely a cookbook for you!
And now for the GIVEAWAY!!
One lucky reader will win 750 Best Appetizers Cookbook.
To enter the contest, leave a comment telling me what your favorite appetizer is. Don’t forget to leave your contact information so I can let you know if you win. =)
You MUST leave each entry as a separate comment or only one comment will count.
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All entries must be completed no later than Tuesday, April 3, 2012, at 11:59 p.m. EST.
Winner will be announced on Tuesday, April 3, 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.