Ingredients
Units
Scale
For the Spring Rolls:
- 8-10 spring roll wrappers
- 2 medium golden beets, washed and sliced very thin
- 1/2 cup corn kernels
- 1/2 cup sweet peas
- 1 medium avocado- peeled, pitted and sliced
- 1 small cucumber- peeled and julienned
- 1 medium carrot- peeled and julienned
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1/2-inch piece of fresh ginger, julienned or pickled ginger
For Asian Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon sesame oil
- 1 teaspoon hoisin sauce
- 1 heaping teaspoon fresh chili paste
- 2 teaspoons apricot preserves
Instructions
- Prepare your work surface by placing a damp town onto a cutting board and place all the prepared vegetables in separate bowls.
- Fill a shallow dish with warm water and soak one spring roll sheet at a time in the water for about 20-30 second, until just pliable. Carefully lift the spring roll onto the damp towel.
- Top the wrapper with some beet slices first, cabbage, carrots, cucumber slices, ginger, avocado, then corn and sweet peas.
- Tightly but carefully, roll the wrapper around the filling, tucking in the side as you roll. Repeat with the remaining wrappers until you have used all the fillings.
- In a small dish, whisk all ingredients for the dipping sauce and serve alongside the spring rolls. Serve and enjoy!
- Prep Time: 20 minutes
- Category: Main Dish
