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Asian Vegetable Rolls

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  • Complexity: medium


  • 2 large red peppers fine julienne
  • 1 seedless cucumber fine julienne
  • 1 large carrot fine julienne
  • 1 small daikon radish fine julienne
  • 1 head of iceberg lettuce
  • Asian spring roll wrappers


  1. First peel carrot, cucumber and radish. Cut each into about a 2 inch chunk, using a Madeline slicer; slice each into 1/8 inch thick pieces.

  2. Then stack the slices on top of each other using a French knife julienne and set aside doing the same to the snow peas.

  3. Take the iceberg lettuce and pull it apart then place on the side.

  4. A medium metal bowl with warm water. Take a spring roll wrapper and place in warm water for about 15-20 seconds. (do not over soak) Remove and place on cutting board place a piece of lettuce on top followed by some of each of the vegetables begins to roll folding in the edges and finish rolling.

  5. Serve with Asian dipping sauce.

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