Spring rolls without frying
3 servings
30 minutes
Spring rolls without frying are the embodiment of freshness and lightness in Japanese cuisine. This recipe is inspired by traditional summer snacks from East Asia, where rice paper transforms simple vegetables into an exquisite dish. The taste of the rolls is a harmony of crunchy carrots and cucumbers, soft avocado, and fragrant cilantro. Their delicate texture combined with the juiciness of the ingredients makes each bite refreshing and nutritious. This is a wonderful dish for a light dinner or snack, especially when served with a spicy sauce, such as soy or peanut-based. Spring rolls are perfect for those seeking healthy eating without excess oils and frying while preserving all the vitamins and natural flavors of the ingredients.
1
Slice cucumbers and carrots into thin strips using a mandoline.
- Cucumbers: 3 pieces
- Carrot: 1 piece
2
Slice the avocado into thin slices.
- Avocado: 2 pieces
3
Tear the salad into small pieces, using only the leaves of the cilantro.
- Romano lettuce: 1 bunch
- Cilantro (coriander leaves): 1 bunch
4
Dip each rice paper sheet in warm water in a wide bowl for a few seconds. Once the paper softens, place it on a clean surface. In the center of the sheet, add chopped salad, julienned cucumber and carrot, avocado pieces, and cilantro. Carefully roll it up and place it on a plate.
- Rice paper: 10 pieces
- Romano lettuce: 1 bunch
- Cucumbers: 3 pieces
- Carrot: 1 piece
- Avocado: 2 pieces
- Cilantro (coriander leaves): 1 bunch
5
Rolls should not touch each other, otherwise they will stick together.
