On Tap Oil & Vinegar Recipe Detail

Rainbow Spring Rolls

with Japanese Toasted Olive Oil & Honey Ginger White Balsamic

Ingredients:

• 7-8 rice paper roll papers
• 1 medium beet, skin removed and finely grated
• 1/2 yellow and red pepper, seeded & thinly sliced
• 1 cup carrots, grated or thinly cut
• 1 ripe mango, sliced or grated
• 1 large bunch mint leaves
• 1 large bunch cilantro, remove stems
• 8 oz extra-firm tofu or cooked rice noodles

Dipping Sauce

• 2 Tbsp Honey Ginger White Balsamic
• 1 Tbsp Japanese Toasted Sesame Oil
• 1 Tbsp soy sauce

Directions:

Cut or shred veggies and set aside for easy assembly.

Add hot water to large shallow dish and submerge one rice paper at a time to soften - 10-20 seconds. If water is too hot, or wrappers submerged too long, they will be too fragile to work with. Transfer to a cutting board or hard surface for assembly.

Add fruit/veggies/herbs/tofu/noodles. Fold bottom over fillings, gently roll over once, fold in sides, then roll until completely sealed. Place on serving plate and top with room temperature damp towel to keep fresh. Continue with other wrappers.

Combine dipping sauce ingredients in small cup and whisk to combine.