Veggie Spring Rolls

By Dunjab

Ingredients

• 1/2 each red, orange and yellow pepper, sliced into the thinnest strips you can
• 1 cup grated papaya (if you can find it), otherwise carrots will do just fine
• 1/2 cup grated raw beet, peeled first (optional)
• 1/2 cup bean sprouts
• 3 limes, juiced
• 2 tbsp fish sauce (available at Thai markets)
• A handful chopped mint
• 1 packet of medium size Thai spring roll wrappers (available in all Thai and Vietnamese markets, and many grocery stores)
• A pan of simmering water
• A bunch of shiso (available at Thai markets), otherwise fresh basil also works fine

Details

Servings 20
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

Lightly combine all these ingredients in a mixing bowl. How does it taste? A little swirl of olive oil for richness? Adjust as necessary. Keep in mind you can add any other veggies/herbs you like (green onions, cilantro, cucumber, ect.)

Dip the spring roll wrappers in the hot water until just barely soft, and lay out on a wet cutting board. Fill with the veggies, tuck in the edges, and roll! At the last roll, tuck in a shiso or basil leaf for pretty color and flavor.

You can serve with a light dipping sauce by combining 2 tablespoons of tamarind concentrate (available in Indian markets) or pomegranate concentrate with a cup of water and heat, perhaps with a teaspoon of honey to sweeten or cornstarch to thicken. If you like peanut and coconut sauce, how about trying that?