Fresh Spring Rolls with Yeshi
Brighten up your plate with our Fresh Spring Rolls!
Amazing Dressing! Local and healthy. Great replacement for veggie dip also. - Sam, Yeshi Fan
Fresh Spring Rolls
1 cup of Yeshi dressing (pick your favourite flavour!)
1 1/2 cups purple cabbage
1 1/2 cups carrots
2 english cucumbers
1 head of green or red lettuce
1 red or yellow bell pepper
15 rice wrappers
Step 1 Prep all your vegetables by slicing length wise and thin.
Step 2 Fill a large bowl with luke warm water (large enough to dip your rice wrappers). Place behind your rolling area. We prefer to use a salad rolling tray. If you do not have one, use a thin kitchen towel and place it on the counter, rolling the spring rolls on it. Roll each spring roll out one at a time, by dipping the wrapper in the water and making sure it's fully coated in water. Place it on the towel and wait 5-10 seconds for the wrapper to be soft.
Step 3 Place 1 leaf of lettuce down first in the middle of the wrapper, leaving 2-3 inches of space on each side. Top with the shredded veggies. Trim the wrapper up, tucking in the sides as you go. Place seam side down on a wet cutting board, cover with a damp cloth.
Line a serving tray with a layer of lettuce (this will prevent them from sticking to the tray). Cut the wraps in half, leave room for the bowl of sauce.