Main courses

Spring rolls with vegetables and rice

Ingredients for 12 spring rolls

12 sheets of rice paper

200g short grain white rice

1 cucumber

2 carrots

2 small courgettes with flower

150g red cabbage

Aged Balsamic Vinegar of Modena PGI

aromatic herbs (red basil, dill, chive, parsley…)

25g ginger root

seed oil


Author: Licia Cagnoni

Put the rice in a pot, cover it with double its amount of water, add a pinch of salt and cook for 15-18 minutes until the water has been absorbed completely. Put the rice in a bowl, dress it with a spoon of Balsamic Vinegar from Modena PGI, two spoons of extra virgin olive oil and chopped chive.

Cut the cucumber and carrots into thin sticks. Julienne cut the red cabbage and cut courgettes into rounds. Add also the julienne cut courgette flowers.Dress all the vegetables separately with a pinch of salt and the ginger juice obtained by grating the ginger root and squeezing it. Mix and leave to rest for 10 minutes.

Soak the rice paper in lukewarm water for 5 seconds. Lay it on a work surface and pat it dry with kitchen paper to remove the excess water. Put a leaf of basil or dill or parsley on the rice paper, top with the vegetables combining them to taste in order to create different flavours and colours.

With wetted hands, form an oblong rice oval and arrange it on the vegetables. Fold the rice paper forming a roll.Heat up a frying pan, brush it with oil and cook the rolls for 1-2 minute on each side. Serve the rolls with aged Balsamic Vinegar of Modena PGI.