Fresh Vegetable Spring Rolls

I love this fresh vegetable spring rolls recipe, it's one of my favourite light meal or snack. It's full of goodness, you can add any fresh vegetables you can think of. String beans, choko, carrots, cabbage, mung bean sprouts, celery, bamboo shoots, green papaya or chest nuts for a bit of crunch. You can also use sweet potato cut into strips.

If you want this to be totally vegan, substitute chicken to tofu just cut into small pieces. Or make it seafood add peeled prawns / shrimp.

This recipe is so easy to make, you can make your own fresh wrap try my basic crepe recipe or ready made spring roll pastry that you can buy to your local supermarket at the frozen aisle section.

One thing I love about making your own fresh spring rolls or lumpiang sariwa in Filipino, is you can add any vegetable you like and make your own fresh peanut sauce. Very easy and fun to make.

When making your peanut sauce reserve the juice from your vegetables, just add corn starch / cornflour, soy sauce for color and taste, brown sugar for sweetness, chopped toasted peanuts and fresh chopped garlic.

How to make the fresh vegetable spring rolls?

Ingredients:

• 250 grams chicken breast boiled and shred. Reserve 1 cup of chicken stock and set aside
• 250 gram string beans - julienned
• 1 choko / chayote - julienned
• 1 medium carrots carrots - julienned
• 1 stalk celery - julienned
• 2 cups cabbage - julienned
• 1/2 cup red cupsicum - julienned
• 1 medium onion - chopped
• 3 gloves garlic - minced
• 2 tablespoon oil
• 2 tablespoon fish sauce
• salt and pepper
• 10 pieces basic crepe recipe or store bought spring pastry wrapper
• Lettuce leaves
• 1/4 cup chopped peanuts for garnishing
• Fresh coriander - optional

Peanut sauce recipe

• 1 tablespoon corn flour / cornstarch dissolve in 1/4 cup water
• 2 cups liquid from the vegetables and chicken stocks or water
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 cup chopped peanuts
• 2 gloves garlic - minced

How to cook fresh vegetable spring rolls

• Heat oil in a large wok over medium heat
• Sauté onion and garlic until softened
• Add all vegetables and chicken stock cook 2-3 minutes or until vegetables are just half cook.
• Add the shredded chicken, cupsicum and fish sauce stir, cook for another 2 minutes.
• Seasoned with salt and pepper to taste
• Transfer to a colander to remove excess liquids.
• Let it cool and set aside.

Peanut sauce

• I a medium saucepan combine all ingredients, except cornstarch mixture. Let it simmer for 2-3 minutes then add cornstarch mixture while stirring constantly until sauce becomes thick.

How to assemble the fresh vegetable spring rolls

• To assemble, place crepe on a flat surface add lettuce leaf in a middle and top with spoon of vegetable. Fold in the wrapper from the bottom and then the sides covering the filling.
• Pour some sauce and garnish with chopped peanuts and coriander.