Red Cabbage & Jicama Spring Rolls with Peanut Sauce
Most folks who’ve gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they’re not at all hard to make at home.
- spring roll skin wrappers
- red (or green) cabbage
- cucumber strips
- jicama (or carrots, radish, or broccoli stems)
- mint leaves
- cilantro leaves
- basil leaves
Thinly slice all veggies into strips and place in separate clusters on large plate.
Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly.
One at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around.
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