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Veggie Spring Rolls with Cashew-Ginger Dipping Sauce

Photo: Brian Woodcock; Styling: Rachael Burrow

Hands-on time 30 mins
Total time 30 mins

Makes 10 servings


  • 1 cup alfalfa sprouts
  • 1 1/2 cups peeled carrot, cut into thin matchsticks
  • 1 cup finely shredded Napa cabbage
  • 1 cup thinly sliced red bell pepper
  • 3/4 cup chopped fresh basil
  • 3/4 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 (8-inch) rice paper wrappers
  • 1 large avocado, thinly sliced
  • Cashew-Ginger Dipping Sauce

How to Make It

  1. Combine first 9 ingredients in a large mixing bowl; toss to combine.

  2. Fill a large shallow pan with warm water. Gently soak 1 rice paper wrapper in water until malleable; place on a flat work surface. Place 1/2 cup of veggie filling toward one side of wrapper; top with 1 avocado slice. Fold in ends of wrapper; roll tightly to enclose. Repeat with remaining wrappers and filling. Serve with Cashew-Ginger Dipping Sauce.