Vegetable Summer Rolls
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Vegetable Summer Rolls
Category
Appetizers
Ingredients
- 2 cups cooked rice vermicelli
- 4 12” round sheets rice paper or 6-8 eggroll wrappers
- 1 oz spinach leaves
- 8 mint leaves
- ½ red bell pepper, julienned
- 1 small cucumber, seeded and julienned
- ½ avocado, sliced
- ¼ cup soy sauce
- 1 tablespoon Fustinis Ginger and Honey Balsamic
- 1 tablespoon Fustinis Persian Lime Olive Oil
- 1 pinch Fustini's Scorpio Salt
- Sesame seeds
Ingredients
Dipping Sauce
Directions
- For Spring Rolls: Fill a large bowl with warm water and dip the rice paper one at a time into the water to soften the paper. Place some spinach on the bottom third of the circle, topped by the mint, bell pepper, cucumber, avocado, and rice vermicelli. Fold in the sides and roll.
- For Egg rolls: Lay the wrapper like a diamond and place some spinach across the middle of the two side points, topped by the mint, bell pepper, cucumber, avocado, and rice vermicelli. In a small bowl of water, using your fingers, run along the outside of the wrapper. Fold the bottom half over the filling, then pull the side points over the filling and roll to the top point of the wrapper. Place in a heated air-fryer, spray with non-stick spray and cook 5 minutes on each side until wrappers are toasted.
- Combine all ingredients in a bowl and stir to combine. Serve with your choice of roll.