Cold Vietnamese Spring Rolls Recipe

Cold Vietnamese Spring Rolls Recipe

Prep Time

 

Cook Time

 

Serves

 
Cold Vietnamese Spring Rolls Recipe

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.

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

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.

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