Vegan Vietnamese Fresh Spring Rolls

Chef :

Genres : Vegan Cuisine, Vietnamese Cuisine,

Ingredients

Fresh spring rolls
Makes 10 rolls
10 spring roll rice paper
wrappers
1 large carrot, peeled and
julienned
1 large cucumber, julienned
1/2 red pepper, julienned
1/3 cup Shredded purple
cabbage
1 cup cooked rice noodles
1 avocado, sliced
handful of fresh mint, basil etc
5 large green lettuce leaves
torn in half

Nuoc cham dipping sauce
Serves 2
1 1/2 tbsp soy sauce
2 1/2 tbsp lime juice
1/2 tsp rice vinegar
1 tbsp sugar
1 garlic clove, finely chopped
1/2 long red chili, finely
chopped

Method

Fresh spring rolls
See demonstration on how to wet the rice paper sheets and how to roll.
Using the rice paper sheets, dip one into warm water for 1 second. Do not allow it to soak as the paper will tear. Place on a flat surface, wait for 20 seconds.
On the bottom third of the sheet, place the filling. Bring the bottom of the wrapper up to encase the filling, then fold in the sides and roll up. Set aside seam side down.
Nuoc cham dipping sauce
Combine the lime juice, rice vinegar and sugar in a small bowl.
Stir until the sugar has completely dissolved
Add the soy sauce, garlic and chili and divide into smaller dipping bowls.