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Cold Vietnamese Spring Rolls

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Yield: 8 appetizer servings

This is a great vegetarian option for your next cocktail party. Serve with tangy Crushed Peanut and Lime Vinaigrette.

RECIPE INGREDIENTS

1 cup julienned carrots

2 cups mung bean sprouts

2 cups julienned seeded cucumber

1 cup minced scallions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

2 tablespoons toasted sesame seeds

16 rice paper wrappers

daikon sprout, for garnish

Crushed Peanut and Lime Vinaigrette

Other necessary recipes:
Crushed Peanut and Lime Vinaigrette

DIRECTIONS

Toss first 7 ingredients in large bowl. Dip one rice paper wrapper into cold water. Shake off excess water. Place vegetable filling off-center on rice paper and wrap like a burrito. Repeat with remaining vegetable filling and rice paper wrappers.

DO AHEAD:
Spring rolls may be made up to 4 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.

Garnish spring rolls with daikon sprouts and serve with Crushed Peanut and Lime Vinaigrette for dipping.

Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion. Photography courtesy of Weldon Owen Publishing.

Serving Size = 2 pieces

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 8 appetizer servings

Calories:

235

Fat. Total:

Fiber:

Carbohydrates, Total:

40g

Sodium:

724mg

% Cal. from Fat:

19%

Cholesterol:

4mg

Protein:

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