Cucumber-Wrapped Veggie Spring Rolls
Believed to have originated in China, spring rolls were traditionally eaten to celebrate the arrival of spring, but they’re a delicious way to serve fresh seasonal vegetables at any time of year. In our twist on the classic, we tuck slivers of carrots, purple radish and cucumber inside translucent rice papers, then wrap thin cucumber ribbons around the outside. To make it easier to roll the filled rice papers, be sure to cover your cutting board with plastic wrap as instructed below.
Ingredients
- 3 carrots, peeled
- 1 purple radish, peeled
- 2 English cucumbers, peeled
- 4 oz. (125 g) thin dried rice noodles, prepared according to the package instructions
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
- 10 large round rice papers
For the sweet chili dipping sauce:
- 1/4 cup (2 fl. oz./60 ml) seasoned rice vinegar
- 1/4 cup (2 fl. oz./60 ml) hot water
- 2 Tbs. sugar
- 1 Tbs. fish sauce
- 1 tsp. chili paste, such as sambal oelek
Roy Choi’s A Pinch of LA Seasoning or sesame seeds for garnish
Directions
Using a julienne peeler, julienne the carrots and radish. Using a spiralizer fitted with the angel hair shredder, spiralize 1 of the cucumbers. Fit the spiralizer with the flat blade and spiralize the remaining cucumber into wide, thin ribbons.
Wrap a cutting board with plastic wrap. Arrange the vegetables, rice noodles and cilantro next to the board and have ready a wide, shallow bowl filled with warm water.
Soak 1 of the rice papers in the warm water until just pliable, 10 to 15 seconds. Carefully remove the wrapper from the bowl and place it flat on the cutting board.
Add a small handful of the rice noodles, thinly shredded cucumber, carrot, radish and cilantro leaves to the middle of the wrapper. Gently pull the closest edge of the rice paper toward you and then pull and roll it over the filling. Tuck the filling tightly into the rice paper and roll it over once to secure it. Then fold over the sides to close the ends of the roll. Continue rolling the spring roll over itself until fully sealed. Transfer to a platter. Repeat with the remaining rice papers and fillings.
Place one of the cucumber ribbons on your cutting board, with a short end facing you. Place one of the spring rolls crosswise on top of the cucumber at the end closest to you. Roll the spring roll and cucumber together so that cucumber ribbon covers most of the rice paper. Place the spring roll back on the platter, seam side side. Repeat with the remaining spring rolls and cucumber ribbons.
To make the sweet chili dipping sauce, in a small bowl, whisk together the vinegar, hot water, sugar, fish sauce and chili paste until the sugar is dissolved.
Sprinkle the spring rolls with Pinch of LA Seasoning and serve with the dipping sauce alongside. Makes 10 spring rolls; serves 10.
Williams Sonoma Test Kitchen