Best Fresh Vegetable Spring Rolls With Two Dipping Sauces Recipes

SPRING ROLL RECIPE

Steps:

• The most important part of making these spring rolls is to have all of the ingredients listed ready to go. You will also want to have a smooth surface such as a cutting board to place the wrappers on when rolling. We found a wooden cutting board works best but plastic is fine as well.
• Prepare a warm bowl of water deep enough and wide enough to submerge the spring roll wrapper.
• Working with one wrapper at a time, submerge the piece of rice paper in the water just long enough to fully wet it on both sides. Remove from the water and let the excess water drain.
• Place the wrapper on your work surface and gently rub your fingers across the top surface to be sure it is laying flat. It will slowly start to soften as you work.
• As shown in the video, layer the vegetables starting with the lettuce just below the center line. Follow with a small handful of carrots, jicama ( or cucumber ), two pieces of tofu, an avocado wedge, a few sprigs of cilantro, basil. Placing the radishes just above the lettuce and against the paper will result in a beautiful presentation as you can see in the picture!
• Starting at the edge closest to yourself, wrap the bottom edge around the filling, pulling very gently, so as not to tear, but to create a bit of tension. Then bring in the sides of the roll towards the center to close off the ends, and then finish by rolling the paper away from yourself until it is sealed. There's no need to press hard, it will stick to itself.
• Once you have them finished it's time to eat. Try them with our Flavor Bomb Thai Peanut Sauce or Easiest Garlic Chili Sauce !Check out the helpful tips and FAQ section if you have questions. Enjoy!

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).