- HP
- LF
Asian Slaw Spring Rolls
We eat at a delicious Vietnamese restaurant in our neighborhood called Gingergrass and part of the fun of dining there are all of the dishes that don’t require cutlery. One of the kids favorites are Bo Bia rolls which are all kinds of vegetables wrapped up in rice paper. My simple version are these Asian Slaw Spring Rolls. They’re filled with a crunchy vegetarian slaw and irresistible dipping sauce.
Ingredients
Instructions
- Step 1
Place first 5 ingredients in a bowl and mix to combine.
- Step 2
Place the grated radish in several layers of paper towel and squeeze out excess water.
- Step 3
In a large bowl, place all vegetables and toss.
- Step 4
Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping.
- Step 5
Slice the shrimp in half lengthwise.
- Step 6
Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.
- Step 7
Place the rice paper wrapper on a cutting board or clean surface and blot with a paper towel or towel to remove some of the excess water.
- Step 8
Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of the slaw.
- Step 9
Roll one side of the rice paper over the slaw into a cylinder and then fold in the sides and continue rolling into an "egg roll" shape.
- Step 10
Serve with dipping sauce.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Per serving
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