Delectable Vietnamese Vegetarian Spring Rolls with Fresh Avocado Mint Dip

Allergens

Soy (in some wrappers)

Ingredients

• 12 large spring roll wrappers
• 1 cup cooked rice noodles
• 1 cup julienned carrots
• 1 cup shredded cabbage
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 cup bean sprouts
• 1 small cucumber, thinly sliced
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro leaves
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions

1. Soak spring roll wrappers in warm water for 30 seconds or until softened.
2. In a large bowl, combine rice noodles, carrots, cabbage, bell peppers, bean sprouts, cucumber, green onions, and cilantro leaves.
3. Season with sesame oil, salt, and pepper to taste. Toss until well combined.
4. Lay out a softened spring roll wrapper on a clean surface. Place a small amount of the noodle mixture near the bottom edge of the wrapper.
5. Fold in the sides of the wrapper and tightly roll up the filled wrapper.
6. Repeat with remaining wrappers and filling.
7. Slice each roll into 2 inch pieces. Fresh Avocado Mint Dip: 1 ripe avocado, pitted and peeled 1/4 cup fresh mint leaves 1/4 cup lime juice 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 cup water 1 tablespoon olive oil
8. In a blender or food processor, combine avocado, mint leaves, lime juice, salt, garlic powder, and onion powder. Blend until smooth.
9. Gradually add water while continuing to blend until desired consistency is reached.
10. With the motor running, drizzle in olive oil to emulsify.
11. Serve chilled with spring rolls.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly unique culinary experience.

Notes

Be sure to use ripe avocados for a creamy dip.