April 28, 2015

Rainbow Vietnamese Spring Roll

Creamy Avocados + Sweet Mangoes + Crunchy Bell Peppers/Carrots + Peanut Miso Sauce = best lunch ever


Recipe; Rainbow Vietnamese Spring Roll
By: Hannah Claudia
(serves 1)
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1 small carrot, peeled and shredded*
1/2 red bell pepper, thinly sliced
1/4 mango, thinly sliced
1/2 avocado, sliced
lettuce leaves, washed and dried
2 rice sheets
warm water in a shallow plate

for the sauce:
1 tablespoon of peanut butter
1 teaspoon of sesame oil
1-2 tablespoons of rice vinegar
1-2 teaspoons of ponzu/gluten free soy sauce

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1. Dip the rice sheet in warm water until softened.
2. Lay the rice sheet on a flat surface. 
3. Add the lettuce to one side. Add the other ingredients on top of the lettuce.
4. Roll the rice wrapper like you would a burrito. Set aside and repeat for the other sheet.
5. Mix the ingredients for the sauce in a small bowl.



More Vietnamese Spring Roll Recipes:



xoxo, han




http://hannahclaudia.blogspot.com/2015/01/zucchini-vermicelli-vietnamese-spring.html

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