Fresh, crunchy, colorful, and fun to eat, these spring rolls are loaded with vibrant vegetables, creamy avocado, and a kicken’ chili dipping sauce. They're the perfect no-cook appetizer, light lunch, or hands-on snack that delivers plenty of flavor with tons of nutrition in every bite.
TIME20m
SERVES8 People
INGREDIENTS
- 1 pack rice paper
- 4 large carrots, multicolored, finely julienned
- 2 cups napa cabbage, shredded
- 2 ripe avocado, thinly sliced
- 1 bunch scallion, thinly sliced
- 1/4 cup black sesame seeds, for sprinkling SAUCE
- 1/4 cup coconut milk
- 2 tablespoons Thai Kitchen Brand roasted red chili paste
- 1 tablespoon soy sauce
- 1/4 cup cilantro
SHOPPING LIST
- 1 pack rice paper
- 4 large carrots, multicolored, finely julienned
- 1 head napa cabbage
- 2 ripe avocado
- 1 bunch scallion
- 1 container black sesame seeds
- 1 can coconut milk
- 1 jar Thai Kitchen Brand roasted red chili paste
- 1 bottle soy sauce
- 1 bunch cilantro
EQUIPMENT
- Mandolin or julienne peeler
- Large bowl
STEP 1
Prep all vegetables then place the carrots, napa cabbage, avocado, and scallions in separate bowls for easy assembly.
STEP 2
To make the chili sauce, combine the coconut milk, roasted red chili paste, soy sauce, and cilantro in a blender. Blend until smooth and creamy. Transfer to a small serving bowl and set aside.
STEP 3
Fill a large shallow dish or pie plate with warm water. Working with one roll at a time, dip 2 rice paper
sheets into the water for about 10–15 seconds, just until pliable but not completely soft.
STEP 4
Lay the two softened rice paper sheets directly on top of one another on a clean work surface. The
double layer helps create a sturdier roll that is less likely to tear.
STEP 5
Arrange a small handful of carrots, napa cabbage, avocado, and scallions across the lower third of the rice paper. Sprinkle with a pinch of black sesame seeds.
STEP 6
Fold the bottom edge of the rice paper over the filling. Fold in the sides, then continue rolling tightly
away from you until fully sealed.
STEP 7
Transfer the finished roll to a platter and cover lightly with a damp towel while assembling the remaining rolls to prevent drying. Repeat with the remaining ingredients until all rolls are assembled.
STEP 8
Slice each role in half on the diagonal, and serve with the chili sauce for dipping.
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