 Vegetarian Spring RollsThese light and fresh spring rolls are great for parties. Make the dipping sauce as spicy or mild as you like. Yield: 8 servings
Ingredients - Spring Rolls2 shredded carrots1 cup mung bean sprouts 2 avocados, diced 1 cup seeded or English cucumber, cut into thin slices 1 cup green onions,slivered 1/2 cup fresh cilantro 1/4 cup fresh mint Red leaf lettuce Rice paper wrappers
Ingredients - Dipping SauceJuice of one lime1 Tablespoon rice wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon soy sauce 1 teaspoon brown sugar 2 tablespoon rice bran or canola oil pinch of red chili flakes, optional
MethodMake sauce by whisking together all the dipping sauce ingredients. Mix the carrots, beans sprouts, avocado, cucumber and green onions in a bowl. Fill a separate bowl with water to soften the rice paper. Dip one rice paper wrapper into cold water. Shake off excess water. Place lettuce leaf on the rice paper, then on top put a couple tablespoons of vegetable filling and finally the fresh herbs and wrap like a burrito, first folding the ends over the filling and then rolling. Repeat with remaining filling and rice paper wrappers and slice each roll in half. Serve with dipping sauce.
Pairing SuggestionServe with the Carbo Semi-Seco Cava Estimated Prep Time: 40 minutes |
