Categories: Appetizers
Ingredients
- Sauce:
- 1/4 cup plain yogurt
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp Dijon
- 1 tbsp freshly squeezed orange juice
- 1 tbsp minced pickled ginger
- Filling:
- 3/4 cup finely julienned carrots
- 3/4 cup finely julienned leeks (white part only)
- 3/4 cup finely julienned red bell pepper
- 3/4 cup shredded napa cabbage
- 1 tbsp freshly squeezed lime juice
- 3 tbsp fresh cilantro, cut in thin strands
- 1/4 cup sesame oil
- Salt and black pepper
- 4 8-inch round pieces rice paper
Directions
-
To prepare the sauce: Mix the yogurt, sesame oil, soy sauce, mustard, and orange juice in a small bowl until smooth. Stir in the pickled ginger and set aside.
-
To prepare the filling: Toss together the carrots, leeks, bell pepper, cabbage, lime juice, and cilantro in a large bowl. Drizzle the sesame oil over the veggies and season with salt and pepper.
-
To prepare the spring rolls: Soak 1 piece of the rice paper in a bowl of cold water for 1 minute, or until slightly soft. Immediately remove the rice paper from the water or it will break apart. Lay the rice paper flat and place a quarter of the vegetable mixture toward the bottom of the paper. Roll up tightly, folding in the sides of the rice paper, until you have a tight, cigar-like shape. Repeat this process 3 more times with the remaining ingredients.
-
Slice each spring roll in half on the diagonal and serve with the sauce for dipping.