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.
TIME15m
SERVES8 People
INGREDIENTS
- 4 cups greens, choy sum, bok choy, napa cabbage
- 2 cups carrots, shredded
- 2 cups jicama, shredded
- 1/2 cup fresh basil, rough chop DRESSING
- 1 tablespoon chili crisp
- 1/4 cup fresh lime juice
- 1/4 cup avocado oil
- 2 tablespoons rice vinegar, unseasoned
- 1 teaspoon maple syrup
- salt
- 1/2 cup peanuts, unsalted, rough chop
SHOPPING LIST
- 4 cups greens, choy sum, bok choy, napa cabbage
- 4 large carrots
- 1 small jicama
- 1 bunch fresh basil
- 1 jar chili crisp
- 4 limes
- 1 bottle avocado oil
- 1 bottle rice vinegar, unseasoned
- 1 bottle maple syrup *1 container peanuts, unsalted
EQUIPMENT
- Mandolin or julienne peeler
- Large bowl
- Ball jar with lid (for dressing)
STEP 1
Thinly slice the greens and place them in a large mixing bowl. Add the shredded carrots, shredded
jicama, and chopped basil. Toss gently to combine.
STEP 2
In a small bowl or jar, whisk together the chili crisp, lime juice, avocado oil, rice vinegar, maple syrup, and salt until well blended. Pour the dressing over the slaw and toss until all the vegetables are evenly coated.
STEP 3
Fold in the chopped peanuts and toss gently to combine.
STEP 4
Allow the slaw to sit for 5–10 minutes to let the flavors meld then transfer to a serving bowl and serve
chilled or at room temperature.
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