Cold Vietnamese Spring Rolls

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Adapted from a Recipe by Chef David McMillan, An Original Occasion. This is a great vegetarian option for your next cocktail party. Serve with tangy Crushed Peanut and Lime Vinaigrette.

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  • 8

Ingredients

  • 1 cup julienne carrots
  • 2 cups mung bean sprouts
  • 2 cups julienne seeded cucumber
  • 1 cup minced scallions
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh Thai basil
  • 1/2 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds
  • 16 rice paper wrappers

Preparation

Step 1

Toss first 8 ingredients in large bowl.
 
Dip one rice paper wrapper into cold water.
1. Shake off excess water.
2. Place vegetable filling off-center on rice paper and wrap like a burrito.
3. Repeat with remaining vegetable filling and rice paper wrappers.

DO AHEAD:
1. Spring rolls may be made up to 4 hours ahead.
2. Cover with damp clean kitchen towel then plastic wrap and refrigerate.
3. Garnish spring rolls with daikon sprouts

Serve with Crushed Peanut and Lime Vinaigrette for dipping.

Serving Size = 2 pieces

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