Vietnamese Spring Rolls (leftover makeover)

A freehand healthy start to the day with this veggie packed no cook Vietnamese spring rolls and sesame peanut dipping sauce.

Prep Time 20

Course Appetizer, Breakfast, Brunch, Finger food, Lunch, Main Course, Salad, Snack, Starter

Cuisine vietnamese

Servings 16 Spring rolls

We start preparing all our ingredients. Slice all the veggies and I like to ensure they are all laid out in front of me so I don't forget to add any one of them into the rolls while making them.
Let us also make the sauce now by mixing all the ingredients in a mixing bowl until smooth. If it is too thick add more water and stir it well. If it is too thin add a little more tahini or peanut butter.
We need to set up our workspace, so to make the spring rolls we get a bowl (large enough to soak the rice sheet/paper into it) of water, clean kitchen towel, all the prepared ingredients and the serving platter.
We start by soaking a rice wrapper into water. Make sure the entire wrapper is submerged into the bowl of water, this will soften it.
Once it is not crispy/hard and soft to touch place the wet rice wrapper on the clean kitchen towel and start layering the vegetables into the center of the wrapper. Fold two opposite sides into the center and roll the wrapper into a little sausage.
Be gentle while rolling it as we don’t want to tare the wrapper. Hence once the rice wrapper is wet and soaked, don’t waste time since it will get sticky and might tear while rolling it.
Repeat the process until all the filling is over. Serve it cold with the sesame peanut dipping sauce.