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Vegetarian Vietnamese fresh rolls

 
 
Tired of serving up the same-old bowls of greasy potato chips and cheese puffs? Lay out a tray of these so-healthy snacks for your party guests. Theyโ€™ll be raving about them into the new year!


Ingredients:

Canโ€™t find โ€˜em all at your grocery store? Try an Asian market!


2 tbsp soy sauce

2 tbsp sweet Asian chili sauce

1โ„2 tsp toasted sesame oil

1โ„2 tsp rice vinegar

1โ„2 tsp minced garlic

1โ„2 tsp finely chopped pickled ginger

1โ„4 tsp minced ginger root

2 cups shredded baby bok choy

3โ„4 cup julienned blanched asparagus

3โ„4 cup julienned peeled carrots

1โ„2 cup julienned English cucumber

1โ„4 cup julienned mango

1โ„4 cup finely chopped toasted peanuts

8 10-inch rice paper wrappers

3 cups hot water


Directions:


1. Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.


2. In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp dressing and toss well. Divide into 8 equal portions.


3. Working with one rice paper at a time, submerge in hot water until pliable, about 30 seconds. Place on a work surface. Spread one-portion of the vegetable mixture in a strip across the lettuce leaf about one-third away from the edge closest to you, leaving about 1 inch on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly. Place rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve rolls immediately with dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole or for a small hors dโ€™oeuvre, cut in half on the diagonal and place on a serving platter.


Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.


Photo credit: Colin Erricson/www.robertrose.ca

 
 

BY JUDITH FINLAYSON AND JORDAN WAGMAN ON 12/3/2011 12:00:00 AM

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