New Recipes Vegetable Cold Rolls - ★Cooking Recipes★

Directions for: Vegetable Cold Rolls

Ingredients

Vegetable Cold Rolls

lb(s) bean sprouts

200 mL snap peas, julienned

200 mL heirloom carrots, julienned

200 mL candy strip beets, julienned

bunch Thai basil, leaves picked

bunch coriander, leaves picked

bunch mint, leaves picked

1 heads green leaf lettuce

8 piece 6-inch rice paper

Vegetable Dressing

100 mL rice wine vinegar

150 mL aji-mirin

salt and pepper

Dipping Sauce

200 mL sweet Thai chilli sauce

200 mL plum sauce

Anaheim chilli, finely diced

200 mL coriander, leaf and stem, chiffonade

Directions

Vegetable Cold Rolls

1. Prepare all vegetable garnish.

2. Rehydrate rice paper in luke-warm water till pliable. Lay onto slightly damp cloth.

Vegetable Dressing

1. Dress your vegetables with the rice wine vinegar mix, place green leaf lettuce down first, then vegetable mix almost dead center.

2. Fold the bottom of the rice paper up of the way, then proceed to roll left to right keeping the roll as tight and neat as possible.

Dipping Sauce

1. Mix all dipping sauce ingredients together, and allow to sit for 30 mins to infuse flavors.

See more: Vegetables, Asian, Vegetarian, Lunch, Appetizer, Snack