Ingredients
Scale
- butter lettuce leaves
- rice vermicelli, cooked
- red peppers
- cucumbers
- carrots
- chopped cabbage, purple and green
- radishes, sliced
- cilantro, finely chopped
- Spring Roll Skins
For the Spicy Carrot Ginger Sauce
- 1 cup of petite sweet carrots
- 2/3 cup water
- 2 TBSP rice vinegar
- 2 TBSP extra virgin olive oil
- 2 tsp fresh ginger, grated finely
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1 tsp granulated sugar
- 1/4 red pepper flakes, or to taste
Instructions
- First prepare all vegetables before assembling.
- Cut red peppers, cucumbers, and carrots in a matchstick form.
- Chop cabbage and finely chop cilantro.
- Cook rice vermicelli according to the directions.
How to soften Spring Roll Skins
- Fill a 9 inch pie plate with warm water, I use hot tap water.
- Then roll the skin in water until it is pliable.
- Then lay your spring roll skin on a clean working surface.
- Add a butter lettuce leaf, rice vermicelli, red peppers, cucumbers, carrots, chopped cabbage, sliced radishes, and chopped cilantro.
- Next, tuck and roll once and then fold in each side.
- Then tuck and roll again until have a finished fresh spring roll ready to be dipped in yummy spicy carrot ginger sauce!
- Lay finished spring rolls on wax paper for easy removal.
For the Spicy Carrot Ginger Sauce
- In a small saute pan add the carrots and water.
- Bring carrots to a simmer and cover and cook for 5 minutes.
- In a blender add carrots (including the water they cooked in), rice vinegar, extra virgin olive oil, fresh grated ginger, salt and pepper, and sugar.
- Blend until well combined.
- Pour in a serving a dish and stir in 1/4 tsp red pepper flakes. Allow the sauce to completely cool, then place in the refrigerator until chilled.
- Serve with Fresh Spring Rolls and enjoy!