Fresh Veggie Spring Rolls

It's getting warm out, which means fresh and light veggie side dishes. These Vietnamese fresh spring rolls combine together raw radishes, lettuce, cabbage, carrots, peppers, and cilantro, all wrapped in a rice paper wrap. These healthy spring rolls go great dipped in my Peanut Chili Salads Dressing, and pair perfectly as a side to my Egg Roll Skillet Bowls!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice the radishes into rounds. Rip off 1 lettuce leaf per roll (12). Finely shred the cabbage. Cut the carrots and peppers into thin matchsticks. Roughly chop the cilantro

Step 2

Prepare a 9x13" pan with cold water

Step 3

Dip a piece of rice paper in the water for about 10 seconds, until soft and translucent, but not too sticky. Remove to a flat surface. Add a row of radishes, then the lettuce leaf, along with some cabbage, carrot, pepper, and cilantro. Fold up the bottom and then the sides, before pulling together into a tight roll. Place the finished roll seam side down on a plate, covered by a damp towel

Step 4

Repeat for all 12 rolls. Serve cold

Step 5

For a dipping sauce, make a double batch of my Peanut Chili Salad Dressing!

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