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Raw Spring Rolls with Sweet Chili & Peanut Dipping Sauces: Date Added: 24 Jul 2013
Listed in: Vegetables

For summer rolls:

Red bell peppers - cut into matchsticks
Mango - peeled and cut into matchsticks
Carrot - peeled and coarsely shredded
Zucchini - coarsely shredded
Green onions - cut into slivers
Fresh mint - separated into leaves
Fresh basil - separated into leaves
Rice papers - also called spring roll wrappers or Bánh Tráng
Sesame seeds - lightly toasted, for garnish

For sweet chili sauce:

1/2 cup - Water
1/8 cup - Rice vinegar
4 teaspoons - Agave syrup
1 heaping teaspoon - Arrowroot powder (can substitute cornstarch)
1/2 to 1 teaspoon - Ground chili paste - (such as Huy Fong Sambal Oelek)

For peanut-ginger sauce:

1 1/2 tablespoons - Natural smooth peanut butter
2 teaspoons - Fresh ginger - grated or minced
2 tablespoons - Rice vinegar
1 1/2 tablespoons - Low-sodium tamari sauce

Cooking Instructions

Dip one rice paper into warm water for about 15 seconds, until it is softened. Remove from the water and place on a damp towel. Place pieces of bell pepper, mango, carrot, zucchini and green onions about one-third of the way down on the wrap. Top with a couple leaves of mint and basil. Roll up tightly, starting with the side closest to the filling, then tucking in the ends, then rolling up the rest of the way, being careful not to tear the rice paper. Repeat for each spring roll.

If you are not serving these immediately, store them in a tightly closed container with wet paper towels above and below each layer to keep the rice papers soft.

Just before serving, sprinkle the summer rolls with sesame seeds.

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