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.

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 149 kcal per serving

Ingredients

2 tablespoons - low sodium soy sauce
1 tbsp - honey
1 tbsp - Rice Vinegar
1 tsp - fresh ginger
1 tsp - sesame oil
1 - daikon radish
½ heads - red cabbage
½ cup - cilantro
1 cup - carrots carrot
1 - Yellow, Red or Orange Bell Pepper
1 - scallion
½ lb - shrimp
spring roll wrappers

Instructions

Place first 5 ingredients in a bowl and mix to combine.
Place the grated radish in several layers of paper towel and squeeze out excess water.
In a large bowl, place all vegetables and toss.
Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping.
Slice the shrimp in half lengthwise.
Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.
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.
Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of the slaw.
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.
Serve with dipping sauce.

Nutrition