Vegetable Spring Rolls

Preparation Time: 20 minutes
Cooking Time: 15 minutes


2 large fresh Full Circle Organic Carrots, peeled
1 fresh Full Circle Organic Cucumber, peeled, seeded
2 cups fresh Full Circle Baby Spinach, coarsely chopped
1/3 cup thinly sliced green onion
1/3 cup slivered fresh Full Circle Organic Red pepper
3 tablespoons chopped fresh Full Circle Cilantro
3 tablespoons Full Circle Sweet Thai Chili Sauce
1 tablespoon Full Circle Organic Olive Oil
8 (8-inch) round rice papers
1/2 cup Full Circle Ginger Sesame Sauce


Cut carrots and cucumber into fine julienne strips. Place carrots, cucumber, spinach, green onion, red pepper and cilantro in medium bowl, add chili sauce and toss to coat.

Let vegetables marinate 10 to 15 minutes. Fill a shallow dish, such as a pie plate, with warm water. For each spring roll, dip 1 rice paper in warm water for 5 to 10 seconds until pliable and spoon 1/3 cup vegetables onto center of rice paper, fold in 2 sides, then roll to seal filling. Place 2 filled rolls on each serving plate, drizzled with ginger sesame sauce.

Yield: 4 appetizer servings