Thai Vegetable Spring Rolls

With Peanut and Sweet Chili Dipping Sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy

Vegetarian
A note about serious food allergies

With all kinds of delicious, fresh vegetables wrapped in rice paper, these Thai vegetable spring rolls are a light and refreshing dish for a fun-to-prepare Asian-inspired meal.

In Your Box (serves 2)

  • 2 Persian Cucumber
  • 1 Red Bell Pepper
  • 6 Spring Roll Rice Paper
  • 12 Chives
  • 4 Cilantro Sprigs
  • 4 oz. Slaw Mix
  • 1½ oz. Button Mushrooms
  • 1 Radish Sprout
  • 2 Thai Basil
  • 1 Tbsp. Sesame Seeds, Black
  • 2 fl. oz. Sweet Chili Sauce
  • Info
    2 Peanut Sauce
  • Nutrition (per serving)

  • Calories
    430
  • Carbohydrates
    39g
  • Fat
    4g
  • Protein
    5g
  • Sodium
    574mg

Recipe Steps

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Slice cucumbers in half lengthwise and slice halves into long. thin strips ("julienne"). Core red bell pepper, seed, and julienne.

  • Step 2 - Prepare the Spring Rolls
    2

    Prepare the Spring Rolls

    One at a time, dip rice papers into warm water for 5 seconds. Remove and place on a clean towel or cutting board. Place all ingredients save the two sauces in the center (horizontally), wrap and tuck the sides, then the bottom flap, and then carefully tuck and roll until closed. Cover with plastic wrap until serving.

  • Step 3 - Plate the Dish
    3

    Plate the Dish

    Place spring rolls on a cutting board and cut them in half on a bias. Place the sliced spring rolls on a plate either standing up or lying next to each other. Fill two small dishes with the dipping sauces and place onto plate.