INGREDIENTS
Rainbow Vegetable Spring Rolls
2 ounces vermicelli noodles, uncooked
8 spring rolls wrappers
1/2 cup red bell peppers, julienne
1/2 cup purple cabbage, shredded
1/2 cup mango, julienne
1/2 cup carrots, julienne
1/2 cup cilantro
1/2 cup basil
1/2 cup iceberg lettuce, shredded
Sweet and Spicy Chili Sauce
2 tbsp low sodium soy sauce
2 tbsp sweet thai chili sauce
1/2 tsp sriracha
1 tsp sesame oil
INSTRUCTIONS
Rainbow Vegetable Spring Rolls
– Prepare noodles according to package instructions. Drain and rinse under cold water, set aside.
Meanwhile add warm water to a shallow wide bowl. A pie pan or cake pan would also work!
Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. It will continue to soften as it sits on the towel. If you keep it in for any longer than that it will start to fall apart.
– Place the egg roll wrapper on a damp paper towel (this prevents it from sticking) and add a handful of each veggie in the center of the wrapper leaving enough space at the top and sides 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.
– 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 sesame oil to a small bowl. Whisk to combine and set aside.