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Cold Vietnamese Spring Rolls




Source of Recipe


Source: Cooking.com


List of Ingredients




1 cup julienned carrots

2 cups mung bean sprouts

2 cups julienned seeded cucumber

1 cup minced scallions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

2 tablespoons toasted sesame seeds

16 rice paper wrappers



Daikon sprout, for garnish

Crushed Peanut and Lime Vinaigrette



Recipe



Toss first 7 ingredients in large bowl. Dip one rice paper wrapper into cold water. Shake off excess water. Place vegetable filling off-center on rice paper and wrap like a burrito. Repeat with remaining vegetable filling and rice paper wrappers.

DO AHEAD:
Spring rolls may be made up to 4 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.


Garnish spring rolls with daikon sprouts and serve with Crushed Peanut and Lime Vinaigrette for dipping.



Crushed Peanut and Lime Vinaigrette:
1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chili oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts

Combine all ingredients in small glass bowl.
Vinaigrette can be made 3 days ahead. Cover tightly and refrigerate.