rainbow spring rolls with dipping sauce
Crazy easy and refreshing.
makes 4 rolls
4 rice paper wrappers (I’m into these brown rice ones)
1/2 cup carrots, cut matchstick
1/2 cup cucumber, cut matchstick
1/2 cup bell pepper, thinly sliced
1/2 cup raw purple cabbage, thinly sliced
1/2 cup radishes, thinly sliced (I used a mandolin for this step, but not necessary)
1 avocado, thinly sliced
1/2 cup cilantro
juice of 2 limes
2 Tbsp fish sauce (I’m into this one)
zest of 1/2 lime
2 Tbsp brown rice vinegar
1 Tbsp hot chili oil
Fill a large shallow bowl with warm water. Dip one wrapper into the water briefly to soften (about 10 seconds). Lay the softened rice paper on a cutting board flat. In a row across the center, place 1/4 of the carrots, cucumber, bell pepper, radishes, cabbage, avocado, and cilantro, leaving about 2 inches uncovered on each side. Carefully start to fold the wrapper burrito-style by tucking in the sides, then continue to roll up (but not too tightly or the spring roll will split). Repeat with remaining ingredients.
In a small bowl, whisk together the lime juice, fish sauce, lime zest, rice vinegar and hot chili oil until combined. Serve with spring rolls.