Vegetable Summer Rolls
- Prep Time 0:20
- Estimated Cost $7
- 2 Comments
This recipe proves, time and time again, to be the easiest, cheapest way to convince guests that you are a gourmet chef, specializing in exotic treats. Once you master the basic roll-up technique (it takes time but it’s worth it), feel free to get creative and fill these with everything from grilled pork to poached shrimp and fresh avocado.
- 10 8" Rice Paper Spring Rolls $1.50 for 30
- 20 fresh mint leaves $1 for a bunch
- 1 red bell pepper, seeded and cut into matchsticks $1.50
- 2 carrots shredded $1
- 1/2 cucumber, peeled, seeded and cut into matchsticks $1
- 2 scallions (green onions) cut into thin 2" strips $1 for a bunch
Recipe Serves 10
- Wet a wrapper under the tap or in a bowl of lukewarm water and shake gently to remove excess liquid.
- Lay wrapper on a clean, dry surface.
- Arrange a few pieces of mint in the center of the wrapper.
- Lay 2-3 pieces of bell pepper, a generous pinch of shredded carrots, a few pieces of cucumber and 1-2 slices of scallions on top of the mint, making sure that all ingredients are facing in the same direction.
- Once the wrapper is pliable enough to work with, tuck in the ends and roll up tightly, like a little burrito (don't worry if you mess a few up, this takes practice).
- Repeat until all ingredients are used up.
- Serve sliced on the bias with your preferred dipping sauce.