I’ve been really loving fresh rolls lately, so I decided on making a couple of recipes. They are healthy and tasty alternatives for snacking, appetizers/starters or if you have eaten enough an entire meal! They are also very easy and cheap to make. And don’t worry, you can easily find rice wrapper at any Asian grocery stores or supermarkets.
Vegan Fresh Rolls with Beets
Ingredients:
- rice wrapper
- red beets
- extra virgin olive oil
- fresh mint leaves
- fresh basil leaves
- alfa alfa sprouts
- cucumber
- tomato
- lime juice
- salt & pepper
Procedures:
- Start by washing the cucumber, tomato and beets
- In a small pot, boil the beets and cook until tender
- While we are waiting for the beets to cook, we can start slicing the cucumber and tomato (Tip: to wrap the roll more easily, slice the cucumber and tomato lengthwise into sticks or wedges (tomato))
- Once the beets are done cooking, take them out of the water and set it aside to cool down (I peeled my beets before boiling it but you don’t have to).
- Set aside your sliced cucumbers and tomato to make some room on the cutting board for the fresh mint and basil leaves
- Stack the fresh herbs on top of each other and then roll it into a cigar shape
- With your rolled herbs, chop your herbs from the tip to the end of the cigar shape. You should have strips of fresh herbs (if you want to, you can chop them a little finer, I just prefer to chop them in strips)
- When your beets are done cooling down, start dicing them (about 1/2 inch or less)
- Put your diced beets in a bowl and add the fresh herbs, extra virgin olive oil, lime juice and salt and pepper
- We can start making the roll by soaking the rice wrapper in a bowl with some warm water (soak the rice wrapper until it has soften, you don’t have to wait too long
- Place the rice wrapper in a clean board and start layering (I started layering with the sprouts then cucumbers, tomato and then the beets). Leave a little bit of room at the bottom of the wrapper
- Once you have all of the ingredients layered on the wrapper, start rolling by taking the bottom of the wrapper and folding it over the layers.
- Then take the right and left side of the wrapper and close the edge of the layered ingredients. From here can continue rolling until you reach the top of the wrapper.
Shrimp Fresh Rolls with Mushrooms
Ingredients:
- rice wrapper
- shrimps
- mushrooms
- hoisin sauce
- soy sauce
- white vinegar
- spicy sesame seed oil
- alfa alfa sprouts
- cucumber
Procedures:
- Start by slicing the cucumbers lengthwise into sticks (the same as above)
- Prep the shrimps by washing them first and then clean the shrimp by peeling the shells and removing the vein on the spine of the shrimp from head to tail
- You can boil them until they turn pink or I decided to sauté them in butter
- I later used the same pan to cook the mushrooms once I removed the shrimps when they finished cooking
- Added salt and pepper into the pan of mushrooms and left it alone to mix the hoisin sauce, soy sauce, white vinegar and spicy sesame seed oil together in a small bowl
- Deglaze the mushrooms with the sauce mixture and cover the pan. Wait a few minutes and keep sautéing until cooked
- You can use the same rolling technique from above. The only difference is the ingredients.
Always, Kaye 
Will definitely try this!
Thanks! Let me know how it went 🙂
First of all, your blog is gorgeous. I have to commend you on how aesthetically entertained my senses are browsing through this beautiful blog you’ve created. More importantly, thank you for this superb recipe! I’ve been looking for a good spring/fresh roll recipe. My family has always loved spring rolls and this is as good a reason as any to finally learn this dish! Also, we have some soy allergies in my family and use coconut aminos as an alternative to soy sauce, but it burns quickly in the pan. On what level of heat do you cook the rest of the ingredients from step 5, that I might avoid this potential issue with the shrimp and mushroom roll? Thank you, so much!
Hi Seema! Thank you so much! I appreciate it 🙂 With step 5, I have the pan on medium heat and covered the pan to cook the mushrooms more quickly and to take advantage of the mushroom flavours from the steam coming out. Because you are using coconut aminos as an alternative, I suggest reducing the heat before you deglaze the pan with the coconut aminos. Also, try adding some Chinese five spices and grated fresh ginger (or ground ginger) with the coconut aminos because you’re not using hoisin sauce and soy sauce. It will add more flavour to the mushrooms. Lastly, when you add the substituted coconut amino mixtures, still on low-medium heat, let it reduce a little until the mushrooms have absorbed and are coated with the mixture well. I hope this helps! 🙂 Thank you for your question! Didn’t know about coconut aminos were soy sauce alternatives.
Your response is better than perfect! The ginger and spices are sure to improve my dish tenfold—thank you! And yes, we have fallen in love all over again with so many of our old favorite Chinese, Japanese, Vietnamese and Thai dishes we once loved with our soy sauce since finding coconut aminos. I can’t wait to perfect this dish and those mushrooms!