Ingredients
Scale
- 2 Sprigs cilantro
- 2 C shredded cabbage
- 2 Carrots ( julienne)
- 1 Cucumber ( julienne)
- 1 sprig Fresh Mint
- 1 tsp sesame seeds
- 8 Rice Paper wrappers
- 1/2 C rice Vinegar
- 1 TBSP sugar
- For the sauce:
- 1 TBSP soy sauce
- 1 TBSP rice Vinegar
- 1 tsp sugar
- 2 TBSP Peanut Butter
- 1 dash sesame oil
Instructions
- Start by combining the rice vinegar and sugar in a bowl.
- In separate bowls marinade the julienne carrots and the cabbage in mixture for 10-15 minutes.
- To assemble spring rolls:
- Lightly wet the rice paper one at a time until slightly pliable.
- On a clean surface place some cabbage, carrots, cucumbers and a little mint and cilantro.
- Roll rice paper up to form roll.
- Now wet a second rice paper and re-roll same wrap in second paper and set aside.
- Repeat until you have 4 spring rolls.
- To make the sauce simply mix together the soy sauce, rice vinegar, sugar, sesame oil and peanut butter until well blended.
- These spring rolls can be cut using a serrated knife and laid open side down and sprinkle with sesame seeds.
- To serve dip spring rolls in sauce and enjoy
- Prep Time: 20 mins
- Category: Asian Appetizer
- Cuisine: Asian