Rainbow Vegetable Spring Rolls with Dipping Sauce
Ingredients
- 8 medium-sized round rice paper sheets
- 1 medium orange carrot, peeled and julienned
- 1 small cucumber, julienned
- 1/2 red pepper, julienned
- 1 Bombay mango sliced
- 1/4 small purple cabbage, thinly sliced
- handful of fresh basil
- handful of fresh mint
Dipping sauce
- 3 Tbsp peanut butter
- 1 Tbsp sesame oil
- 1 tbsp sriracha sauce
- 2 tsp tamari
- 1 tsp minced ginger
- 1 clove garlic, minced
- 2 to 4 Tbsp warm water
- pinch of chilli flakes
Garnish
- sesame seeds
- skinless shelled peanuts
Preparation
Dampen two tea towels and layer them on a cookie sheet.
Put some hot tap water in a large bowl.
Slip a rice paper sheet into the water and let it soak until soft for 30 to 60 seconds.
Place the softened sheet flat on a cutting board and arrange a few pieces each of the carrot, cucumber, pepper, cabbage, basil, and mint near the middle, at least an inch from the side edges.
Fold the edge farthest from you over the fillings, then fold the side edges up to close the ends, and roll the bundle towards you.
Place the completed roll between the damp tea towels and repeat the process until all ingredients or rice paper sheets are used.
Whisk all the dipping sauce ingredients except for the water in a small bowl.
Add two tablespoons of warm water and whisk again; adjust consistency with additional water if needed to make it dip-friendly.
Transfer the rolls and dipping sauce to serving dishes and garnish with sesame seeds and peanuts.
Tips
Filling and rolling the rolls can be a fun activity for kids or adults to do together or while preparing the rest of the meal.
