My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. —Terri Merritts, Nashville, Tennessee
- 3 cups shredded cabbage or romaine lettuce
- 1/4 cup Thai chili sauce
- 8 spring roll wrappers or rice papers (8 inches)
- 1 small sweet red pepper, thinly sliced
- 1/2 cup thinly sliced sweet onion
- 1 small ripe avocado, peeled and thinly sliced
- 4 fresh basil leaves, thinly sliced
- Additional Thai chili sauce, optional
- In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
- Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
- Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce. Yield: 8 spring rolls.
Originally published as Garden Spring Rolls in Healthy Cooking Annual Recipes Annual 2014
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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