Here’s the steamed version of the spring roll, which is just as popular as the deep-fried kind. We’ve gone all-vegetarian in this recipe, which features vermicelli noodles, carrots, bean sprouts, and cilantro. As always, feel free to substitute your own ingredients, but make sure they’re all cut to the same size to ensure even steaming.
Makes 10 spring rolls
Ingredients
- 5 oz (140 g) dried rice vermicelli
- 1 cup (250 mL) grated carrot
- 1/2 cup (125 mL) fresh bean sprouts
- 3 tbsp (45 mL) roughly chopped fresh cilantro leaves
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) chili jam [1]
- 1 1/2 tbsp (7.5 mL) granulated sugar
- 1 tbsp (15 mL) fried garlic (See the tip here [2])
- 10 ten-inch (25 cm) dried rice paper wrappers
- sweet and sour chili sauce [3], to serve
- bamboo steaming basket (with lid)
Directions
- Soak the vermicelli in a bowl of cold water for 10 minutes or until softened.
- In a large bowl, add the carrot, bean sprouts, and cilantro. Drain the vermicelli, and add to the bowl. Add the soy sauce, lime juice, chili jam, sugar, and fried garlic, and using your hands, mix until combined.
- Fill a pie plate or shallow bowl with warm water. Working with one round of rice paper at a time, dip it into the water until it’s pliable, then lay it flat on a large cutting board.
- Put 1 to 2 tablespoons (15–30 mL) of filling in the centre of the rice paper, being careful not to overfill. Fold the bottom of the paper up and over the filling, then fold over the left and right sides. Roll up the package; it should stick to itself. Repeat until all the filling is used.
- Line the bamboo steaming basket with parchment paper, and in a wok or large pot over which the steamer can fit, bring about 2 inches (5 cm) of water to a boil, then reduce the heat to medium.
- Transfer the rolls into the basket, cover with the lid, and set it over the simmering water. Steam for 5 minutes, or until cooked.
- Serve with the chili sauce [3].