Vietnamese Spring Rolls (Goi Cuðn)

Summary

Yield
Rolls
SourceStrongerTogether.coop
Prep time30 minutes
Cooking time
Total time30 minutes

Description

Perfect as an appetizer, or as a light meal with soup and crackers. If you want a creamier texture, try adding avocado to the rolls.

Ingredients

12  
spring roll wrappers (rice paper)
4 ounces
rice noodles (thin)
1  
carrots (shredded)
1 cup
cabbage, green (shredded)
1/2  
red bell pepper (julienned into 1 inch strips)
1/2  
cucumber (seeded and julienned into 1 inch strips)
4  
green onions (sliced)
2 tablespoons
cilantro (chopped)
2 tablespoons
mint (chopped)
2 tablespoons
basil (chopped)
2 tablespoons
sesame seeds
3/4 cup
peanut butter (smooth)
1 tablespoon
sesame oil
1 tablespoon
honey
2 teaspoons
tamari
2 teaspoons
chili paste
1 teaspoon
ginger (peeled and minced)
1 clove
garlic (peeled and minced)
1  
lime (juiced)
3 tablespoons
coconut water

Instructions

Prepare the rice noodles according to package directions and drain. Assemble prepped vegetables on a cutting board. Set up a clean, dry space to assemble the rolls. Take each spring roll wrapper one at a time and soak in warm water per package directions. Gently lay the wrapper on the cutting board and place a small row of each ingredient on the side of the wrapper nearest to you (filling the wrapper too full may result in difficulty rolling and possible tearing). Fold the wrapper over the top of the ingredients, tuck in the edges, and roll like a burrito. Set aside the spring roll on a piece of parchment paper until all rolls are assembled. In a small bowl whisk together all of the peanut sauce ingredients, using the coconut water to thin the sauce to dipping consistency. Serve with the spring rolls.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.