Vietnamese Spring Rolls
Easy to make and chock full of good for you vegetables. Add flavorful Asian dipping sauces and you've found a delicious new way to eat more veggies.
Ingredients
For the Spring Rolls:
- rice paper spring roll wrappers
- warm water
- lettuce leaves
- cabbage leaves
- carrots, cut into matchsticks
- red bell pepper, cut into matchsticks
- cucumber, cut into matchsticks
- red onion, thinly sliced
- avocado, sliced
- cilantro
- chives
- mint leaves
- basil leaves
Yum Sauce:
- ½ cup mayonnaise
- 1 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne
- ½ tsp salt
- 1-2 tbsp water, to thin sauce
Gyoza Dipping Sauce:
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- ½ tsp sesame oil
- 1 stalk green onion, thinly sliced
Instructions
Make Yum Dipping Sauce:
- In a small bowl combine mayo, ketchup, garlic powder, cayenne, paprika and salt.
- Add water a tablespoon at a time to thin out the sauce. Set aside.
Make Gyoza Dipping Sauce:
- In a small bowl, stir together soy sauce, rice vinegar, sesame oil and sliced green onion. Set aside.
Make Spring Rolls:
- Place about an inch of warm water in a shallow dish, one that's large enough to fit in the rice wrappers.
- Submerge a rice wrapper in the warm water for 10-15 seconds to soften.
- Place wrapper on your work surface and fill with prepared sliced veggies and herbs of your choice.
- Roll wrapper around ingredients in burrito fashion.
- Serve spring rolls with with dipping sauces of choice.