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veggie & fruit
spring
rolls makes about 24 rolls veggie spring rolls ? 2 c. shredded carrots ? 1 red bell pepper ? 1 cucumber and avocado ? 2 peeled/seeded mangoes ? 1 pkg cooked vermicelli ? 24 brown rice
spring roll wraps ? 1 c. cilantro, basil, mint leaves dipping sauce
? 1/3 c. peanut or cashew butter ? 2 tbsp. hoisin sauce ? 1½ tbsp. soy sauce ? 1 clove minced garlic ? ½ tsp. chili sauce ? 2-4 tbsp. warm water fruit spring rolls ? 1 mango ? 5 strawberries, 2 kiwis ? 6 pineapple chunks ? 5 romaine lettuce ? 10 brown rice spring roll wraps ? ½ cup mint leaves dipping sauce ? ½ cup vanilla yogurt for dipping directions 1. slice fruit or veggies into skinny strips. tear herbs into smaller pieces. set aside. 2. boil 3 cups water and set aside to cool slightly. 3. for the veggie dipping sauce, combine ingredients; thin with warm water for desired consis- tency. 4. add hot water to a large bowl and submerge one rice paper to soften for about 5-10 seconds. 5. transfer rice paper to a flat, slight - ly wet surface and add desired fruit, veggies, and herbs. 6. fold bottom of rice paper up over the fillings. then gently roll over once and fold in the sides to seal. continue until completely sealed. 7. repeat until all toppings are used. it?s all good! kids will have fun rolling up their own rainbow-colored fruits and veggies, and they?re loaded with vitamins and miner- als to keep everyone healthy! play/ o n t h e p l at e 92 brparents.com | april 2016
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