Vegetable Spring Rolls
Ingredients:
Spring Rolls
1 Package Spring Roll Wrappers + water
1 large Carrot
1 Pepper
1 Zucchini
5-6 Green Onions
Cabbage Mix or Cabbage
Cilantro
Sesame Ginger Sauce
1 tbsp low sodium soy sauce
1 tbsp dijon mustard
1/4 tsp sesame oil
1/4 tsp fresh ginger root, grated
2 & 1/2 tsp water
Directions:
Spring Rolls
1. Julienne the carrots, pepper, zucchini, and green onions, and set in separate piles. I like to slice mine fairly thin. If you are using a store bought cabbage mix, make a pile for that. If you are using cabbage, chop and julienne that.
2. Wash and dry the cilantro, removing from the steam. Make a separate pile.
3. Following the directions on your spring roll wrapper container, fill a shallow bowl large enough to fit the spring roll wrapper with warm water.
4. Put the wrapper in the water, rotating it to make sure every part of the wrapper becomes wet and bendable. You don't want to over soak the wrapper, so 1 wrapper should take 20 seconds.
5. Let the excess water quickly drip off the wrapper and place the wrapper on a clean surface for assembling.
6. Place a few pieces of each vegetable, all facing the same direction, half way between the center of the wrapper and the bottom edge.
7. Begin to wrap the spring roll on itself, wrapping away from your body. Once you are half way, fold the sides in and continue rolling. If you'd like to see the process in action, I suggest this video from youtube.
8. Continue to assemble spring rolls until you have made your desired amount.
Sesame Ginger Sauce
1. Combine the low sodium soy sauce, dijon mustard, sesame oil, grated ginger root, and water in a shallow bowl and mix with a fork.
2. Serve with the spring rolls.
