When it comes to food, people often ask, “What can I bring?”
Next time you get invited to a picnic, boat outing, or poolside get-together, leave the boring potato chips and ranch dip behind and pack up something a little more unexpected.
The next thing they’ll ask is, “Can I have the recipe?”
Vietnamese Spring Rolls
Makes 8 servings
- 1 cup julienned carrots
- 1/4 cup shredded cabbage
- 2 cups mung bean sprouts
- 2 cups julienned seeded cucumber
- 1 cup minced scallions
- 1/2 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 16 rice paper wrappers
- Daikon sprout, for garnish
Dipping Sauce:
- 1/2 cup fresh lime juice
- 1/4 cup brown sugar
- 2 1/2 tablespoons fish sauce
- 1 1/2 teaspoons chili oil
- 2 tablespoons chopped fresh cilantro
- 1/4 cup crushed toasted peanuts
In large bowl, combine carrots, cabbage bean sprouts, cucumber, scallions, cilantro, and sesame seeds. One at a time, dip wrappers into cold water and gently shake off water. Place vegetable mixture on wrapper and fold like a burrito.
To prepare sauce: Toast and crush peanuts. Then whisk together lime juice, sugar, fish sauce, chili oil, and cilantro. Stir in peanuts and serve with spring roll wraps.
Per serving:
Calories: 235
Fat: 5 g
Carbohydrates: 40 g
Cholesterol: 4 mg
Sodium: 724 mg
Protein: 8g
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