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Fresh Veggie Spring Rolls w/ Mango Mustard, Thai Peanut, & Pineapple Jalapeno Dipping Sauces

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Fresh Veggie Spring Rolls w/ Mango Mustard, Thai Peanut, & Pineapple Jalapeno Dipping Sauces

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
  • 1/3 package Asian bean thread cellophane noodles
  • 1/4 of both a large red & yellow bell pepper (thinly sliced/julienne)
  • 1/4 large zucchini (thinly sliced/julienne)
  • 1/2 carrot (thinly sliced/julienne)
  • 1/4 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!
Love y'all!
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