Vietnamese Fresh Spring Rolls

I had a crisper full of bits and pieces of a variety of vegetables, and Greg and I had a big lunch so we only wanted something light - this totally fit the bill!  Easy to put together, super healthy and delicious!

VIETNAMESE FRESH SPRING ROLLS

Ingredients:

Rice paper wraps

Any fresh vegetables you enjoy (I chose pea shoots, enoki mushrooms, Thai basil, yellow bell peppers, cucumber and carrots). Larger veggies such as cucumbers and carrots should be cut into thinly sliced matchsticks

Warm water in a medium-sized bowl

Sauce:

4 tsp fish sauce

1/4 cup water

2 tbsp lime juice

1 garlic clove, minced

2 tbsp sugar

1/2 tsp garlic chili sauce

• Combine fish sauce, water, lime juice, garlic, sugar and chili sauce in a small bowl.  Set aside.
• Place the rice wrappers, one at a time, in the warm water for approximately 5 seconds each, or until softened.
• Lay the wrapper on a clean, dry towel.  Layer vegetables on top of each other, down the middle of the wrapper.  Fold the right side of the wrapper over the vegetables.  Fold bottom of wrapper up toward the middle, roll the wrapper from right to left.  Place wrapper on platter or plate.
• Repeat for as many rolls as you want to make.
• Serve spring rolls with fish sauce and ENJOY!

*Another delicious sauce to create for these rolls is a Hoisin & Peanut Sauce.  3 tbsp Hoisin sauce combined with 1 tsp chopped peanuts!*
*The rice wrappers, fish sauce and Hoisin sauces can be found in the International section of most grocery stores or Asian supermarkets.*