Description
A light and refreshing fresh side dish, great as an appetizer or a side dish. Great for any summer table.
Ingredients
- ½ cups Rice Vinegar
- 1 Tablespoon Sugar
- 2 Carrots, julienned
- 2 cups Shredded Cabbage
- 8 Spring Roll Rice Papers
- 1 Cucumber, Julienned
- 1 sprig Fresh Mint
- 2 sprigs Cilantro
- 1 teaspoon Sesame Seeds
- FOR THE SAUCE:
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Sugar
- 1 dash Sesame Oil
- 2 Tablespoons Peanut Butter
Preparation
Start by combining rice vinegar and sugar. Divide among 2 bowls. In one bowl, toss julienned carrots; in the other bowl, toss shredded cabbage. Marinate both for 10–15 minutes.
Prepare a large shallow bowl with lukewarm water. Choose a bowl large enough to dip rice papers in. Lightly wet rice paper one at a time until slightly pliable and place on a clean surface. Add some cabbage, carrots, cucumbers and a little mint and cilantro. Roll rice paper up. Now wet a second rice paper and re-roll the same wrap; set aside. Repeat until you have 4 spring rolls.
To make the sauce, simply mix together soy sauce, rice vinegar, sugar, sesame oil and peanut butter until smooth.
These spring rolls can be cut using a serrated knife and laid open side down. Sprinkle with sesame seeds. Serve with sauce on the side for dipping. Enjoy.
