Veggie Rolls

Name: Veggie Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 10 sheets of rice paper; 2 garlic cloves, minced; 1 tsp ginger, minced; 2 scallions; Thai basil leaves and/or corriander; 1 tsp sesame oil; 1 tbsp tamari or coconut aminos (or soy sauce); 1 cup veggies of choice, fresh or frozen; 1 cup coleslaw; salt to taste; 4 tbsp gochujang; 1 tbsp chili oil; 2 tbsp honey; 3 tbsp rice vinegar; 1 tsp sesame oil

by Tikofoods

4 Servings

30 min

Rice paper rolls filled with veggies and herbs served with a spicy gochujang sauce. These rolls can be pan fried or air fried, or served without frying at all! I enjoy the crunch because it reminds me of a spring roll - something I can no longer eat since going gluten free. You could essentially stuff rice paper with anything you'd like - including pork, chicken, beef, or tofu. For the sake of convenience and using what I had on hand, I kept these ones full of just veggies and noodles. Use whatever veggies you have on hand or enjoy. I used a mixed bag of veggies full of water chestnuts, broccoli, peppers, carrots, snow peas, edamame, and cabbage.

Serve with peanut sauce, sweet chili sauce, or the gochujang sauce listed in the recipe below.

For more yummy meal ideas, check out my Instagram @tikofoods.

Veggie Rolls

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the Rolls

10 sheets of rice paper
2 garlic cloves, minced
1 tsp ginger, minced
2 scallions
Thai basil leaves and/or corriander
1 tsp sesame oil
1 tbsp tamari or coconut aminos (or soy sauce)
1 cup veggies of choice, fresh or frozen
1 cup coleslaw
salt to taste

For the Sauce

4 tbsp gochujang
1 tbsp chili oil
2 tbsp honey
3 tbsp rice vinegar
1 tsp sesame oil

Instructions

Heat the sesame oil in a pan then add the ginger, garlic, veggies, and coleslaw then saute until the veggies are tender
Move the veggies to a blender or food processor and pulse slightly. You do not want it to become a puree, just break down the pieces.
Set up your wrapping station with a dish of water and another plate to wrap
Quickly dip the rice paper in the water - do not do it for too long otherwise the wraps will become soggy and sticky. Move it to your other plate and fill with a spoonful of the veggie mix, green onions, and herbs of choice.
Continue until they are all wrapped, then pan fry until crisp on both sides
Serve with sauce and enjoy

For the Sauce

Add all ingredients to a bowl then whisk together
Adjust according to taste

Top stories

Veggie Rolls

Veggie Rolls

Recipe details

Ingredients

For the Rolls

For the Sauce

Instructions

For the Sauce

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Unique Chicken Soup Recipes

More

Top stories

Veggie Rolls

Veggie Rolls

Recipe details

Ingredients

For the Rolls

For the Sauce

Instructions

For the Sauce

Popular Recipe Book

More Recipes