Fresh Veggie Spring Rolls w/ Mango Mustard, Thai Peanut, & Pineapple Jalapeno Dipping Sauces
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| Serves | 8 |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day |
Ingredients
- 8 rice paper spring roll wrappers
- 16 large fresh basil leaves
- ⅓ package Asian bean thread cellophane noodles
- ¼ of both a large red & yellow bell pepper (thinly sliced/julienne)
- ¼ large zucchini (thinly sliced/julienne)
- ½ carrot (thinly sliced/julienne)
- ¼ english cucumber (thinly sliced/julienne)
- any other herbs & veggies of choice (thinly sliced/julienne)
Directions
| Step 1 | |
| Make dipping sauce(s) of choice and refrigerate. | |
| Step 2 | |
| Cook noodles according to package directions. Drain noodles, but add the hot water to a large bowl (big enough to add wraps to). | |
| Step 3 | |
| Add one rice wrap to the hot water and let soak for 10-15 seconds then remove to a wooden cutting board. | |
| Step 4 | |
| Layer basil leaves, noodles, and veggies as desired, and roll like you would a burrito, tucking and wrapping the sides as you go. Place on a cookie sheet, plate, or plastic container lined with wax paper (seam side down). Repeat with remaining ingredients. | |
| Step 5 | |
| Refrigerate until ready to serve. | |
| Step 6 | |
| Enjoy! | |