My love for all types of ethnic food has forced me to try and learn how to duplicate some of my favorite restaurant bites in my kitchen at home. Enter my love for all Vietnamese food, especially Vietnamese Spring Rolls. If you unfamiliar with this delicate, vegetable appetizer, you’re missing out. Oh yeah, did I mention they are raw, gluten-free, and vegan recipe.
These amazing and devilishly good appetizers will be a hit to whomever you are sharing them with, and won’t carry the guilt of eating a traditional fatty, (usually) fried, and (usually) cheese overloaded app.
Prep Time (same as cooking time yet they are raw so I will call it Prep Time): 10 minutes
Serving: 8-10 rolls
Fill a large bowl with warm water and dip rice wrapper in water until softened
Place wrapper on a clean service and stack the vegetables in the center
Fold into a burrito shape
Repeat the process until all the vegetables are used
Sauces – you traditionally get this in a cashew dipping sauce in restaurants. Sweet chili sauce or soy sauce from a grocery store will do the trick, too.
Place these all in a food processor to process until it forms a nice thick sauce – if it is too thick add more coconut milk.
Photos courtesy of Dina Nicola of dinanicola.tumblr.com
Post by Peter Coulter