Vegan Recipe- Fresh Vegetable Spring Rolls-Japanese home cooking class in Tokyo

Vegan Recipe- Fresh Vegetable Spring Rolls-Japanese home cooking class in Tokyo

Fresh vegetable spring rolls are a healthy and colorful dish, filled with plenty of crisp vegetables and fresh herbs.

Common fillings

• Leaf lettuce, red leaf lettuce

• Cucumber

• Carrot

• Avocado

• Baby greens

• Mizuna

• Shiso leaves, etc.

Basic method

1. Cut the vegetables into thin strips.

2. Soften the rice paper by dipping it briefly in lukewarm water, then place it on a damp cloth or kitchen paper.

3. Arrange lettuce and other vegetables in layers near the edge closest to you.

4. Fold the edge over about 2 cm, roll tightly once, fold in the sides, then finish rolling up.

5. Wrap each roll individually in plastic wrap until serving to prevent sticking.

Vegan Recipe- Fresh Vegetable Spring Rolls-Japanese home cooking class in Tokyo

Recommended dipping sauces

• Miso-peanut sauce (peanut butter : miso : water = 1 : 1/2 : 1)

• Soy sauce & olive oil dip (soy sauce : olive oil = 1 : 1)

• Store-bought sweet chili sauce or mayonnaise also pair well.

Rolling tips

• Place colorful vegetables like carrots or cucumbers in the center or just under the surface so that the cut sides look attractive.

• Avoid overfilling, and keep the roll long and slender for easier eating.

A perfect dish for using up leftover vegetables, as a party appetizer, or even as a lunchbox favorite. Please book from here.