Rainbow Veggie Spring Rolls
- 2 pieces carrots (blanched then julienned)
- 1 piece cucumber (seeded and julienned)
- 1 piece jicama (seeded and julienned)
- 1 small head red cabbage (julienned)
- Green lettuce
- Thai sweet basil leaves
- Shredded chicken or shrimp (optional)
- Rice paper (soaked)
Sauce:
- 1 teaspoon ginger (grated)
- ½ cup store bought hoisin sauce
- 2-3 tablespoon hot water
- Place rice paper in a flat surface, arrange prepared veggies on one side of the rice paper. Roll the rice paper to secure the filling.
- Place veggie rolls in a serving platter and cover with damp cloth until ready to serve.
- Mix together all sauce ingredients in a bowl. Serve spring rolls with sauce.
Yield: 3-5 servings
