Vegetable Spring Rolls

On the same night I served the veggie sushi, I also served vegetable spring rolls. These deliciously light rolls are perfect for a warm day! They are extremely easy to make, and it's a tasty way to get more veggies into your diet. For some added flavor, I served the spring rolls with the same peanut chili sauce I used for my crock pot meatballs in peanut chili sauce recipe. (http://thetastyspoon-gingerales-kitchen.blogspot.com/2011/04/crock-pot-meatballs-in-peanut-chili.html) Just follow the recipe without adding the meatballs.

The vegetable spring rolls were a great hit with our friends and would go great for any summer BBQ or picnic. Enjoy!

Vegetable Spring Rolls w/ Peanut Chili Dipping Sauce

Ingredients:
About 6-8 sheets of Rice paper (4″ rounds or larger)
10 leaves fresh lettuce or leafy greens
Plateful of fresh vegetables of any kind, julienne (bell peppers, carrots, red onion, zucchini, cucumbers, avocados, etc.)
Warm water

In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds until soft.

Place wet rice paper on cutting board. Make sure rice paper is completely hydrated and softened before rolling.

Lay vegetables out on the edge of the rice paper closest too you. Begin to roll the rice wrapper up and around the vegetables. Be sure to keep the wrapper tight, but don‘t pull so tight that the wrapper breaks.

Serve immediately or within 2 hours. These rolls can be covered with plastic wrap and kept in the refrigerator, but the rice paper will begin to lose moisture and harden.

Rolls can be served as whole rolls, cut in half.

Serve with peanut chili dipping sauce. (See my Crock Pot Meatballs in Peanut Chili Sauce recipe.)