SPRING ROLLS Recipe

JimBo’s Global Spoon
THAILAND – VIETNAM


SPRING ROLLS
Vietnamese Fresh Spring Rolls



These spring rolls are fresh; not fried. This is a vegan recipe with substitutes for some ingredients that are easier to find in the Sault. Rome’s (Cambrian Mall) and Food Basics (Pine Plaza) have large rice sheets and all other ingredients can be purchased at most grocery stores.

Ingredients
6 rice sheets
cucumbers (sliced thin sticks)
bell peppers (sliced thin sticks)
carrots (sliced thin sticks)
lettuce (shredded)
two basil leafs 
sesame oil
soy sauce
plum sauce
chili sauce (optional)

Method
This is an easy recipe…place a rice sheet in 1/4″ of warm water until soft & pliable (30 sec). Remove and lay flat on work area. Place two leaves of basil in the center of the rice sheet. Then 1/4 cup of shredded lettuce and three slices of each cucumber, bell pepper and carrot on top of the lettuce. Start with the edge of the sheet closest to you and wrap tightly (without breaking the rice sheet) to create a roll.Tuck in in the sides about halfway before the end.Let sit for five minutes.Serve with dipping sauce (equal parts of sesame oil, soy sauce and plum sauce – chili sauce optional).

Options
You can also add veggie ham, tofu or shrimp if desired.
Veggie ham (shredded)
Tofu firm (golden fried thin slices)
Streamed cocktail shrimp (Non-Veg)