Garden Spring Rolls

Name: Garden Spring Rolls
Ingredients: 3 cups shredded cabbage or romaine lettuce; 1/4 cup Thai chili sauce; 8 spring roll wrappers or rice papers (8 inches); 1 small sweet red pepper, thinly sliced; 1/2 cup thinly sliced sweet onion; 1 small ripe avocado, peeled and thinly sliced; 4 fresh basil leaves, thinly sliced; Additional Thai chili sauce, optional

8 ingredients

3 steps

Ingredients

3 cups shredded cabbage or romaine lettuce
1/4 cup Thai chili sauce
8 spring roll wrappers or rice papers (8 inches)
1 small sweet red pepper, thinly sliced
1/2 cup thinly sliced sweet onion
1 small ripe avocado, peeled and thinly sliced
4 fresh basil leaves, thinly sliced
Additional Thai chili sauce, optional

Directions

1

In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
2

Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
3

Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce.