Fresh Veg Spring Rolls with Dipping Sauces & Asian Coleslaw
Serves 2
Ingredients
Spring rolls
3 small carrots, julienned
3 green onions, julienned
Bunch of cilantro, rinsed
Bunch of mint leaves, rinsed
8 Lettuce leaves, rinsed
Dipping sauce
2 T fresh lime juice
1 clove garlic, minced
2 T sugar
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!
