Vietnamese Rainbow Vegetable Summer Rolls

Serves	3 to 4
Prep time	10 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party
Region	Vietnamese
By author	Karen Burns-Booth

These easy to assemble Vietnamese Rainbow Vegetable Summer Rolls are packed with sweet and crunchy salad, carrots, peppers, spring onions and hoisin sauce. Perfect for a light snack or for the school and office lunch box, they also make a tasty appetiser or starter too.

Ingredients

1/2 bag of Florette Sweet and Crunchy salad
1/2 yellow pepper, de-seeded and cut into matchsticks
2 carrots, peeled and cut into matchsticks
4 spring onions, trimmed and cut into 2" (5cms) lengths
1/4 cucumber, cut into matchsticks
4 tablespoons hoisin sauce (plus extra to serve)
12 spring roll wrappers
soy sauce (to serve)

Note

Directions

Step 1	Dip the spring roll wrappers into a large bowl of warm water for about 10 seconds, one at a time, and lay the wrapper onto a damp, clean tea towel.
Step 2	Spread some of the hoisin sauce down the middle of the wrapper, then add some of the salad, peppers, carrots and cucumber matchsticks.
Step 3	To roll up - fold both ends over the vegetables, then fold over the two sides before rolling the wrapper to form a parcel, until a neat roll is formed.
Step 4	To serve: cut the summer rolls in half, arrange them on a plate with a bowl of extra hoisin sauce and soy sauce on the side.