Ingredients

  • 1 head of butter leaf lettuce
  • 2 carrots, julienned
  • 1/2 teaspoon ginger
  • 3/4 cup hoisin sauce
  • Garlic Lime Hoisin Sauce
  • 1 jicama
  • 2 tablespoons lime
  • 1 red bell pepper
  • 12 rice paper sheets
  • Vegetarian Spring Roll
  • 12 leaves of Thai basil
  • 1 yellow bell pepper
  • 1 teaspoon Saracha (or to taste)
  • 1 teaspoon Saracha (or to taste)

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Julienne red and yellow bell pepper, carrots, jicama and Thai basil into 1/8in thin and 2 inch long strips.Fill a round pie pan or shallow plate with warm water. Dip one rice paper, making sure both sides are soaked.
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Step 2

  • Lay on a flat flour towel cloth. Wait ten seconds for the paper to soft before using.Peel rice paper off of cloth.
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Step 3

  • Place half of one butter leaf lettuce on top. Make sure to discard the ribbing.
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Step 4

  • Add a thin layer of each vegetable and finish with a few pieces of Thai Basil.Starting at one end, fold the edge towards the middle. Repeat with parallel side. Rotate the spring roll by 90 degrees and roll form one end to the next.
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Step 5

  • Cut each roll diagonally and place facing up on a serving platter.Garlic Lime Hoisin Sauce: Using a mortar and pestle crush garlic and ginger.
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Step 6

  • Whisk in lime and Saracha.
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Step 7

  • Add hoisin sauce and whisk to combine.
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