It is hard enough to pick a recipe for yourself but when you have to pick one that you know other people will be making it is even harder. Even when I know the other members of WWDH are adventurous cooks and bakers I often hesitate. But when it was my turn to pick for my June recipe I saw these spring rolls and knew EVERYONE would like them. Quick! Easy! Light!
And with the dipping sauce – very tasty!
A simple combination of shredded carrots, shredded snow peas, vermicelli noodles, mint, cilantro, and peanuts all nicely wrapped up in rice paper rounds! We left out the mint for these and increased the noodles just a hair but as with any Donna Hay recipe the ingredients are listed with amounts but changing them up usually doesn’t hurt the dish at all.
The dipping sauce is simply brown sugar and soy sauce. Sweet and salty. Donna left her rolls open on one end but we closed them on both ends. Less messy that way.
The recipe is on page 78 of Donna’s modern classics: book 1.
for their veggie rolls.