Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Yield: Makes 16 spring roll halves; serves 6-8 for lunch
Ingredients: ½ cup organic cilantro, leaves and tender stems; 3 small organic carrots, cut into thin julienne sticks, 4 inches long; 1 2-inch piece organic ginger, peeled and finely minced; 16 small leaves organic mint; 8 spring roll skins; Juice from 1 organic lime (about 2 tablespoons); ½ teaspoon organic brown sugar Sea salt and pepper, to taste; ½ cup organic frozen edamame or lima beans, defrosted; 1 tablespoon organic brown rice vinegar; 2 medium cloves organic garlic, finely chopped; ½ organic jalapeño pepper, seeded and finely chopped; 16 large leaves organic basil, cut in half; ½ small head organic Savoy cabbage or soft leaf lettuce (such as romaine), cut into thin strips; ½ large organic red bell pepper, seeded and cut into thin strips; 1½ tablespoons toasted sesame oil

Preparation info

Makes 16 spring roll halves; serves
6-8
for lunch

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

These light and tasty spring rolls are so colorful and pretty, and each roll is like a salad in tender rice paper. Buy spring roll skins in an Asian grocery store and keep them on hand at home. They keep for a long time in the cabinet, ready for you to make these spring rolls.

Ingredients

Filling

3 small organic carrots, cut into thin julienne sticks, 4 inches long
½ large organic red bell pepper, seeded and

Lunch
Main course
Vegan
Spring

Method

To prepare the spring roll filling, place the carrots and pepper strips into a bowl. Into a separate bowl, place the cabbage, cilantro, edamame, basil, mint, ginger, garlic, and jalapeño. Using two wooden spoons, toss to combine.
To prepare the dressing, in a separate small bowl combine the toasted sesame oil, lime juice, rice vinegar, brown sugar, salt, and pe