RECIPE: Apple Mint Vietnamese Spring Rolls

Original recipe: Spring Rolls with Avocado and Mint  (Isn't the presentation beautiful?)

Photo credit:Feasting at Home

Spring Rolls with Apple Mint and Thai Dipping Sauce

There has been apple mint in our farm store the last few days and I wanted to do something special with it.  Unfortunately, I found NO recipes online!  I try and use as many farm veggies as possible in every meal so I googled the ingredients I had on hand and this recipe came up. I decided to try it using the apple mint and it was delicious.

Follow her instructions on how to soften and roll the rice paper wrappers.

I didn't have to hack the ingredients but I used what I had on hand (and we don't eat tofu):

• 8-10  spring roll wrappers (8 1/2 inch in diameter)
• 1 cucumber – cut into strips
• 1 diakon radish cut into strips ( or use red radishes)
• 12 oz baked tofu- cut into 1/2 inch strips
• 2 cups mache, arugula or salad greens
• 1/4 cup chopped mint, basil, cilantro or combination of any
• 1 red bell pepper cut into strips
• 1 carrot cut into strips 
• 4 green onion tops cut into strips
• 1 avocado, sliced

Prep all filling ingredients and have them ready to roll.

Fill a large bowl with lukewarm water.

Submerge 1 rice paper in the water until tender and flexible, about 30 seconds-1 minute. Working with one at a time, place the softened rice paper on a damp kitchen towel, smooth it out and fill with fresh veggies and fresh herbs. Roll it up tightly like a burrito. Set it aside seam side down. Repeat with all the Spring Rolls.  (They can be refrigerated at this point, briefly). 

She served them with Nước chấm.  I served them with Thai Dipping Sauce.

Of course, mine didn't turn out as beautiful as hers but they were tasty, and the mint was the best part!