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Cold Vietnamese Spring Rolls

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Rating: 3   Reviews: 4 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  8 appetizer servings
This is a great vegetarian option for your next cocktail party. Serve with tangy Crushed Peanut and Lime Vinaigrette.
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
Cold Vietnamese Spring Rolls Recipe at
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.

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: 5g
Fiber: 3g
Carbohydrates, Total: 40g
Sodium: 724mg
% Cal. from Fat: 19%
Cholesterol: 4mg
Protein: 8g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Janet Reviewed: 01/02/2011
Great appetizer or light meal.
I made 100 of these from an almost identicle (used basil & mint)recipe for a large scale fundraiser. I cut rolls in half on diagonal & served with bowl of hot sweet dipping sauce (1/2 c each sugar & rice vinager, 1/4t. salt, 1 1/2 t hot pepper flakes. Heat, cool) People were looking for "the lady who made the spring rolls". I also love these as a light dinner w/peanut sauce.
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