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VEGGIE SPRING ROLLS WITH PEANUT DIPPING SAUCE
BLADE:
Circle blade
SERVINGS:
10 rolls
READY IN:
30-35 minutes
INGREDIENTS:
1 medium cucumber
1 medium carrot
1 medium beet
1 cup (250 ml) mint leaves
1 red bell pepper, seeded and cut into slices
10 shrimps, cooked and halved
10 rice papers
2 cups (500 ml) hot water
Sesame seeds to taste
Salt and pepper to taste
SAUCE:
3 tbsp. (45ml) peanut butter
2 tbsp. (30 ml) fish sauce
1 garlic clove, finely chopped
1 tsp (5 ml) Hot sauce
½ cup (125 ml) of water
1 tbsp. (15 ml) lemon juice
PREPARATION:
1. Prep and spiralize all the vegetables using your Starfrit Electric Spiralizer. Set aside.
2. Fill a large bowl with hot water. Dip one rice paper at a time until softened then place on a
clean damp cloth to start rolling.
3. Fill the center of the rice paper starting with the mint leaves, 1 shrimp halved and alternate
with the rest of the vegetables. Add sesame seeds to taste.
4. Fold ends and roll tightly. Repeat with the remaining rice paper.
5. In a mixing bowl, add all the ingredients for the dipping sauce and mix well.
6. Serve the veggie spring rolls with peanut dipping sauce.
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