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Haylie Duff's Veggie Spring Rolls

Haylie Duff's Veggie Spring Rolls
Haylie Duff's healthy take on Spring rolls are kid-friendly and pack in lots of color and lots of flavors.
Veggie Spring Rolls
Course:
Snack, Appetizer
Cuisine:
Asian
INGREDIENTS:

What You Need:

  • Rice paper sheets

Assorted Veggies:

  • Cucumber
  • Carrot
  • Bell pepper (i like yellow or orange)
  • Mint
  • Cilantro
  • Butter lettuce
  • Mango
  • Jalapeno

Almond Butter Dipping Sauce:

  • 1/3 cup creamy almond butter
  • 1 t soy sauce
  • 1 t rice wine vinegar
  • 1-2 t honey
  • 1 t fresh lime juice
  • ½ tsp sesame oil
  • 1 tsp red chili garlic sauce
  • Hot water, to thin out sauce

Haylie Duff's Veggie Spring Rolls - Home & Family

DIRECTIONS:

  1. DIP WRAPPERS IN WATER: Fill a large shallow dish or pie plate with an inch or so of water. Remove one rice paper wrapper from the package and place it in the water to soak. Allow it to soak for about 10 seconds and then remove and place on a plastic cutting board.
  2. ADD FILLING: Assemble all of your ingredients together, including the chopped veggies, fruit, herbs. Chop all of your vegetables/fruit into long, thin slices. Layer everything on the 1/3 of the spring roll that is closest to you. Add 1-2 pieces of each ingredient.
  3. WRAP: Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito.