Soy-Glazed Roasted Carrot Spring Rolls
This recipe for Roasted Carrot Spring Rolls is a delightful blend of roasted carrots and Asian flavors all wrapped up in a delicate rice paper roll. The sweet and savory glazed carrots are paired with fresh crunchy greens and rice noodles, creating a satisfyingly wholesome dish. Perfect for a light lunch or as an appetizer for a flavorful meal, these spring rolls are sure to be a hit with your family and friends. Enjoy the vibrant colors and tastes of this fusion dish that brings together the best of both worlds.
— Constant Cookbook
Ingredients
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1 tablespoons Tamari (soy sauce)
- 1 clove garlic
- ½ tablespoon sesame seeds
- 4-5 carrots
- 1 bunch green onions
- Asian greens (or)
- 4 oz brown rice noodles
- 4-5 rice papers
Instructions
- Preheat oven to 325˚.
- In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
- Slice carrots and green onions into 2 inch long, 1/4" thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
- In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
- Set up your spring roll rolling station with the warm/hot water, roasted carrots, cabbage mixture, and a place to roll/cut each spring roll.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Once done slice in half and serve with a little bowl of tamari.
Cook Time
40M
Prep Time
PT25M
Yield
2-4
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