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
Companion recipe: Crushed Peanut and Lime Vinaigrette
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 Publisher. All rights reserved.
nutrition information per serving
235 calories; 5g total fat; 4mg cholesterol; 724mg sodium; 40g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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