Vegetable Spring Rolls with Sweet and Sour Dipping Sauce
Veggie Spring Rolls get dipped in sweet and sour mint sauce for a perfect combo. Beautiful green vegetables never tasted so good as when nestled in lovely translucent spring roll wrappers!
Prep Time40 minutesmins
Cook Time5 minutesmins
Total Time50 minutesmins
Course: Salad
Cuisine: Asian
Keyword: spring rolls, vegetable spring rolls, Veggie Spring Rolls
¼lbeach cucumber, jicama and baby zucchini cut into thin strips
Instructions
Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tablespoon water; set aside
Pour 1 cup warm water into a shallow dish. Dip spring roll wrappers in water one at a time, gently shaking off excess water. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini. Fold a roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients. Serve immediately with dipping sauce.
Notes
Soak wrappers in a shallow pan of room temperature water for a few seconds. Then I layer mine between damp paper towels and let them sit, and soften, about ten minutes. All that needs to happen is for the wrappers to absorb some water, and soften, no cooking needed.Sweet-and-sour mint sauce is the perfect dip for this Asian favorite.