Ingredients

The following ingredients have 9 Servings
  • 1 carrot
  • 3 green onions
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 very small head of radicchio
  • 1 small baby bok choy
  • 8 - 10 spring roll wrappers
  • watercress leaves or baby spinach for the base of the rolls
  • 1/2 cup full fat coconut milk
  • 1/2 tsp grated ginger
  • 1/2 tsp fish sauce (substitute soy sauce for vegan)
  • 1/2 tsp sriracha sauce (use more if you like)
  • juice of 1/2 lime
  • 1 tsp brown sugar
  • 2 dashes sesame oil
  • pinch of salt

Instruction

  • Shred all the veggies except for the watercress or spinach, using the shredding disk of your food processor. You can use a box grater but it will be more difficult.
  • Drain the excess moisture from the grated vegetables. You can do this by wrapping them in layers of paper towel, or a clean dish cloth, and gently squeezing.
  • Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
  • Toss the vegetables with the dressing.
  • Fill a wide shallow baking tray or pie plate with water. Immerse a spring roll wrapper in the water for 15 seconds. Remove the wrapper and lay it on a flat surface, I like to use my wooden cutting board.
  • Place a few watercress leaves across the center of the wrapper, leaving about and inch and a half on each side, and then spoon about 2 or 3 Tbsp of the vegetable slaw on top. Fold the bottom of the wrapper up over the filling, and tuck in the sides. Then continue rolling upwards until you have a secure roll. Cut in half with a sharp knife
  • Continue with the rest of the rolls, being careful not to rest them against each other as they sit or the rice wrappers may stick to each other.
  • Serve immediately, or cover with a damp cloth in the refrigerator.