ROLL - CRUNCHY VEGGIE

By akselden

Ingredients

• Dipping sauce:
• 1 8-oz. package 6" rice wrappers*
• 1 bunch fresh cilantro, cut into two-leaf sprigs
• 1 C. bean sprouts
• 1 C. julienne carrot
• 1 C. julienne cucumber
• 1 avocado, pitted and sliced
• 1-1/2 C. chopped lettuce
• 1/2 C. julienne Chinese barbecued pork (optional)
• 1/2 C. julienne cooked chicken (optional)
• 1/2 C. hoisin sauce
• 1/3 C. cold water
• 1/4 C. soy sauce
• 2 T. rice vinegar

Details

Servings 30

Preparation

Step 1

1. Mix together cilantro, sprouts, carrot, cucumber, avocado, lettuce, pork or chicken (if using).

2. To make each roll, moisten a rice wrapper by submerging for about 15 seconds in a shallow dish of warm water. Lay wrapper flat on work surface, place about 2 T. filling in center. Fold over ends and roll wrapper tightly around filling. Chill until serving time.

3. Mix together all sauce ingredients. Serve with rolls.