Rainbow Rolls

Name: Rainbow Rolls
Prep time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/4 c. rice vinegar; 2 tbsp. fish sauce; 2 tbsp. fresh lime juice; 2 tsp. sugar; 1 tsp. Asian chili sauce (sambal); 16 rice spring roll wrappers; 1 medium carrot, peeled and cut into matchsticks; 1 large bell pepper, seeded and cut into matchsticks; 1 avocado, thinly sliced; 1 mango, thinly sliced; 5 romaine leaves, thinly sliced; 3/4 c. shredded raw beet (from 1 medium beet); Mint and cilantro leaves

By The Good Housekeeping Test KitchenPublished: May 19, 2017

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Mike Garten

Yields:

8 serving(s)

Active Time:

30 mins

Total Time:

50 mins

Tucked inside rice spring roll wrappers, salad never looked so good.

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Ingredients

1/4 cup rice vinegar
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 tsp. sugar
1 tsp. Asian chili sauce (sambal)
16 rice spring roll wrappers

Fillings

1 medium carrot, peeled and cut into matchsticks
1 large bell pepper, seeded and cut into matchsticks
1 avocado, thinly sliced
1 mango, thinly sliced
5 romaine leaves, thinly sliced
3/4 cup shredded raw beet (from 1 medium beet)
Mint and cilantro leaves

Directions

1. Step 1In small bowl, whisk rice vinegar, fish sauce, lime juice, sugar, chile sauce and 1/4 cup hot water until sugar has dissolved; set aside.
2. Step 2Add hot water to lg. shallow dish and submerge 1 wrapper 10 to 15 seconds to soften. Transfer to slightly damp surface and gently smooth out into a circle. Repeat with another wrapper, placing it on top of the first.
3. Step 3Add a bit of each filling (approximately an eighth) to bottom third of wrappers and top with a few herb leaves. Fold bottoms of wrappers over filling, then gently roll and tuck wrappers over filling to cover. Fold in sides to seal, then roll until completely sealed.
4. Step 4Repeat process until all fillings are used, keeping assembled rolls covered with a damp towel. (Can be prepared up to 2 hours in advance. Cover with damp towel and plastic wrap.) Serve with dipping sauce.