Fresh Veg Spring Rolls with dipping sauces

Fresh Veg Spring Rolls with Dipping Sauces & Asian Coleslaw

 

Serves 2

Ingredients

Spring rolls

8 rice wrappers  

1 serving of rice vermicelli

3 small carrots, julienned

3 green onions, julienned

Bunch of cilantro, rinsed

Bunch of mint leaves, rinsed

8 Lettuce leaves, rinsed

Dipping sauce

4 t fish sauce

2 T fresh lime juice

1 clove garlic, minced

2 T sugar

1/2 t garlic chili sauce

3 T hoisin sauce

1 t finely chopped peanuts

To make

Spring rolls

Prepare vermicelli according to package directions and don't forget to rinse with cold water and set aside to drain well.

Fill a large shallow bowl with warm water. Dip one wrapper into the hot water for a second to soften. Lay it flat, add a lettuce leaf and then fill with a few strips each of carrots and onion, some vermicelli, a spring of cilantro and a few mint leaves leaving about 2 inches of open space on either side of your veg pile. Fold uncovered sides inward, then tightly roll the wrapper. You don't have to tuck in the ends. That's a dirty, dirty rumor.

Do all this over and over until you run out of stuff. You'll have about 8 rolls. 

Dipping sauce

Mix everything except the peanuts and hoisin together in one bowl. Then mix the hoisin and peanuts in another bowl. DONE!