12-81/2 in round rice papers
1 Lebanese cucumber, cut into short, thin sticks
1 small red pepper, cut into short, thin sticks
1 large carrot, cut into short, then sticks
1 small avocado, cut into short, thin slices
13/4 oz snow pea sprouts, ends trimmed
3/4 cup picked cilantro leaves
3/4 cup mint leaves
1/3 cup unsalted roasted peanuts, finely chopped
DIPPING SAUCE
3 tablespoons sweet chili sauce
11/2 tablespoons soy sauce
3 tablespoons fresh lime juice
The rice paper rolls can be made a few hours in advance. Simly cover with damp paper towels, then plastic wrap, and refrigerate.
1. To make the Dipping Sauce, combine all sauce ingredients in a bowl. Set aside.
2. Place all the ingredients for the rice-paper rolls on a tray. Half-fill a large bowl with warm water. Dip one wrapper, about 11/4 in from the base. Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose the filling. Place on a tray and cover with damp paper towels. Repeat with the remaining wrappers and filling ingredients.
3. Serve Laray's Spring rolls ith the Dipping Sauce
www.LarayinVallejo.com
| Yield: | 12 servings | ||
| Prep Time: | 0 hr 20 mins | ||
| Cook Time: | 0 hr 0 mins | ||
| Ready In: | 0 hr 0 mins | ||
| Category: | Salads | ||
| Main Ingredient: | Vegetables | ||
| Cooking Method: | Raw |
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| Nationality: | United States | ||
| Special Diet: | Low Calories | Organic | Vegetarian |
| Recipe Tags: | cooknwitluv | ||
