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Cold Vietnamese Spring Rolls Recipe

Cold Vietnamese Spring Rolls Recipe

Ingredients

  • 1 cup julienned carrots
  • 2 cups mung bean sprouts
  • 2 cups julienned seeded cucumber
  • 1 cup minced scallions
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds
  • 16 rice paper wrappers
  • Daikon sprout, for garnish
  • FOR DIPPING SAUCE:
  • 1/2 cup fresh lime juice
  • 1/4 cup brown sugar
  • 2 1/2 tablespoons fish sauce
  • 1 1/2 teaspoons chili oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup crushed toasted peanuts

Prep Time:

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Cook Time:

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Serves:

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Cold Vietnamese Spring Rolls Recipe - This is a great vegetarian option for your next cocktail party. Serve with tangy Crushed Peanut and Lime Vinaigrette.

This is a great vegetarian option for your next cocktail party. Serve with tangy Crushed Peanut and Lime Vinaigrette.

Nutrition Information per Serving:

Calories: 235 Fat, Total: 5g Carbohydrates, Total: 40g
Cholesterol: 4mg Sodium: 724mg Protein: 8g
Fiber: 3g % Cal. from Fat: 19% % Cal. from Carbs: 68%

DO AHEAD: Spring rolls may be made up to 4 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.
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Preparation

  1. Toss first 7 ingredients in large bowl.
  2. Dip one rice paper wrapper into cold water. Shake off excess water. Place vegetable filling off-center on rice paper and wrap like a burrito. Repeat with remaining vegetable filling and rice paper wrappers.
  3. To make Crushed Peanut and Lime Vinaigrette dipping sauce, add next 7 ingredients together, toasting peanuts first.
  4. Garnish spring rolls with daikon sprouts and serve with Crushed Peanut and Lime Vinaigrette for dipping.