Mike Garten
Stuffed with a ton of fresh vegetables like baby greens, cucumbers, and blanched green beans, these rolls are as healthy as they are heavenly. Slices of creamy avocado balance out all that crunch, while sliced scallion and mint provide fragrant freshness. Pineapple is an unexpected addition that adds the perfect touch of sweetness.
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Yields:
16
servings
Total Time:
0
hours
30
mins
For dipping sauce:
tsp.
low sodium soy sauce
scallion, green part only, thinly sliced
tsp.
red pepper flakes
For rolls:
rice paper (spring roll) wrappers
c.
baby greens (we used pac choi)
scallion, cut into 4-in. matchsticks
pineapple, peeled and cut into 4-in. matchsticks
English cucumber, cut into 4-in. matchsticks
oz.
green beans, trimmed and blanched
c.
pea shoots (about 1 oz)
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- Make the sauce: In bowl, whisk together all ingredients.
- Assemble rolls: Fill pie plate or large bowl with warm water. Working quickly with one rice paper wrapper at a time, submerge in warm water until pliable, about 20 sec. Place on cutting board and arrange some of each filling ingredient in center.
- Fold wrapper sides in to seal, then fold base over filling and roll up to seal, being careful not to tear wrapper. Repeat with remaining wrappers and filling. Cut each roll in half and serve with dipping sauce.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
