These vegetable spring rolls add a bright healthy counterpoint to parties.
1. Soak rice paper in warm water for 15 seconds, or until it becomes slightly soft. You do not want it to become mushy, just soft enough to be workable. Shake off excess water.
2. Move the rice paper to a dry surface and place a mix of vegetables on the lower half of the rice paper. The contents should be about 1-1.5 inches thick, you’ll want to experiment a little to see which thickness is easiest for rolling.
3. Starting from the bottom, fold the rice paper over the vegetables on three sides; the bottom, then the right and left sides to create an enclosing around the vegetables. As you tuck in the rice paper, gently pull back to create a tight fit for the vegetables. Roll the enclosed vegetables into the remaining rice paper. It should wrap around the vegetables about 1 time.
4. Set aside to dry. While drying the spring rolls, do not allow them to touch. Serve with sauces.
Peanut Sauce
1. Mix all ingredients.
Creamy Sesame Sriracha Sauce
1. Mix all ingredients.
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