Cold Vietnamese Spring Rolls

Adapted from a Recipe by Chef David McMillan, An Original Occasion
Servings: 8

This is a great vegetarian option for your next cocktail party.  Serve with tangy Crushed Peanut and Lime Vinaigrette.

Ingredients

1 cup julienne carrots
2 cups mung bean sprouts
2 cups julienne seeded cucumber
1 cup minced scallions
½ cup chopped fresh cilantro
½ cup chopped fresh Thai basil
½ cup chopped fresh mint
2 tablespoons toasted sesame seeds
16 rice paper wrappers

Cooking Method

Toss first 8 ingredients in large bowl. 

Dip one rice paper wrapper into cold water. 

1. Shake off excess water. 

2. Place vegetable filling off-center on rice paper and wrap like a burrito. 

3. Repeat with remaining vegetable filling and rice paper wrappers.

DO AHEAD: 

1. Spring rolls may be made up to 4 hours ahead. 

2. Cover with damp clean kitchen towel then plastic wrap and refrigerate.

3. Garnish spring rolls with daikon sprouts

Serve with Crushed Peanut and Lime Vinaigrette for dipping.

• Serving Size = 2 pieces