Veggie Spring Rolls

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Veggie Spring Rolls

Yield 8 spring rolls

In China and Vietnam, spring rolls are one of the ways to celebrate the end of winter. Packed with fresh veggies and paired with a fiery gochujang dipping sauce, these fresh veggie spring rolls are a delightful choice for dinner, lunch, or snack time.

Ingredients

For the spring rolls:

  • 1 carrot, peeled and cut into 3-inch matchsticks
  • 1 English cucumber, cut into 3-inch matchsticks
  • 1 cup purple cabbage, thinly shredded
  • 4 green onions, thinly sliced
  • 2 cups spring greens salad mix
  • ¼ cup mint leaves, thinly sliced
  • ¼ cup cilantro leaves
  • ¼ cup fresh basil leaves, thinly sliced
  • 4 oz. thin rice noodles (also called rice vermicelli)
  • 1 teaspoon toasted sesame oil
  • 8 (8-inch) round rice paper wraps
  • 2 avocados

For the dipping sauce:

  • 3 Tablespoons tahini
  • 1 Tablespoon sweet chili sauce
  • ½ Tablespoon Mama Kicks gochujang sauce, optional

Instructions

In a small bowl, whisk together the tahini and sweet chili sauce. Add water if needed to make the consistency thinner. Whisk in the gochujang if you like it spicy.

Peel, slice, and chop the first eight ingredients and gently toss together in a bowl. Make the noodles per package directions, rinse and drain them, place in a bowl, and toss with sesame oil and 1 Tablespoon of the dipping sauce, then set aside. Slice each avocado half into 8 separate half-moon pieces.

Place a rice paper wrapper into warm water for about 5 to 10 seconds. The wrapper should still be quite firm — it will continue to soften as you fill. Place the dampened wrapper onto a clean, large cutting board or counter.

Start by placing 4 slices of avocado cross-wise down the middle of the wrapper. On the part of the rice paper closest to you, lay down a small line of the vegetable mixture, then top with the noodles (arranging all in the same direction), leaving a border of at least 2 inches.

Carefully roll like a burrito by pulling the wrapper over the top, then tucking in the sides and continuing to roll. You want it reasonably tight, but not tight enough to break the wrap. Be gentle, but firm. Serve with the remaining dipping sauce.