2 years ago
asparagus
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Rainbow Vegetable Spring Rolls
INGREDIENTS Rainbow Vegetable Spring Rolls 6 spring rolls wrappers ½ cup bell peppers ½ cup red cabbage, shredded ½ cup scallions ½ cup mango, sliced ½ cup carrots, julienne Sweet and Spicy Chili Sauce INSTRUCTIONS Rainbow Vegetable Spring Rolls Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top to roll. (Do not over stuff) Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling. Should make about 6 rolls. Serve immediately with the Sweet and Spicy Chili Sauce. Cover with a damp cloth so they do not stick together if you won't be serving them right away. Sweet and Spicy Chili Sauce Add soy sauce, chili garlic sauce, sriracha and syrup to a small bowl. Slowly whisk in oil in a slow and steady stream. Serve immediately with the spring rolls. If the sauce separates give it a quick whisk.
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5 comments
That dipping cause sounds lovely but I am always a fan of peanut sauce on my spring rolls
2 years ago·Reply
These are so fun to make for BBQs because they are light, healthy, and brighten up your plate!
2 years ago·Reply
Those are the clearest spring roll wrappers I've ever seen. But then again, maybe I'm just preparing mine wrong!
2 years ago·Reply
So pretty!! They sound like they'd have a great crunch too!
2 years ago·Reply
I'm with @inthekitchen on the peanut sauce!
2 years ago·Reply