These unique spring rolls are sophisticated yet mind-blowingly simple to make. Their Continental European flavors tucked into a Vietnamese spring roll rice wrapper allow them to be successfully paired with a variety of sauces, including sweet chili sauce, peanut sauce or even a balsamic reduction.
Ingredients
- 10 rice paper spring roll wrappers $1.50 for 30
- 2 plums, pitted and sliced thinly $1
- 2 cups arugula $1
- 1/2 red onion, thinly sliced $0.50
- 1 small bunch mint leaves, stems removed $1
- 1 tbsp olive or vegetable oil, for frying Pantry
Directions
- Heat oil in a large frying pan over medium-high heat. Add onions and cook for 2-3 minutes, until they soften and begin to brown. Move over to one side of the pan and add plums. Cook for 2-3 minutes, or until they begin to soften and develop color. Remove onions and plums from pan and cool slightly on a plate for a few minutes.
- Wet a wrapper under the tap or in a bowl of lukewarm water and shake gently to remove excess liquid. Lay wrapper on a clean, dry surface. Arrange a few pieces of mint in the center of the wrapper. Lay a handful of arugula on top of the mint and top with a few pieces of onion and plum, making sure that all ingredients are facing in the same direction. Once the wrapper is pliable enough to work with, tuck in the ends and roll up tightly. Repeat until all ingredients are used up.
- Serve sliced on the bias with dipping sauce.
Makes 10 spring rolls.
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What They're Saying
Central PA Chris, on Mar 18, 04:29 PM, wrote:
Another winner. The juxtaposition of easy/simple ingredients that I would never try without being told (fried onions and fried plums in this case) to keeps me coming back to try more recipes from this site.
Made this, the simple peanut sauce and the mango street noodles for some vegan friends last night and it was the foundation for an excellent dinner gathering.
Thanks Gabi!