Mini Garden Vegetable Rolls
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
| 1 x 8 oz • 227g 1 package 1/2 cup • 50g 1/2 cup • 50g 1/2 cup • 50g Approximately 24 1 cup |
Summer Fresh Roasted Red Pepper Dip Rice Paper Wrappers Cucumber, julienned Carrot, julienned Red Pepper, julienned 24 Basil Leaves Baby Spinach |
Directions
Submerge rice paper in hot water until softened. Stretch the rice paper on a clean surface, making sure wrinkles and folds are smoothed out.
Place two basil leaves at the center of each rice paper wrap. Add a small handful of carrots, cucumber, and red pepper in a small bundle. Pour a tablespoon of Summer Fresh Roasted Red Pepper Dip over the bundle of vegetables, then add a small handful of spinach.
Wrap the vegetable roll tightly, starting with a bottom fold, then the sides, then rolling to finish. Repeat with the remaining ingredients and rice paper wraps. Serve cut in two on parchment paper on a wooden cutting board, accompanied by extra Summer Fresh Roasted Red Pepper Dip in a small bowl for dipping.
Makes 12 – Enjoy!
TIP: For a smooth flavour twist on this simply scrumptious appy you should try using Summer Fresh Roasted Red Pepper Hummus
