Vietnamese Salad Rolls w/ Dipping Sauce

Course Appetizer, Main Course

Cuisine Vietnamese

Keyword salad rolls, vietnamese salad rolls

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 255kcal

Author Tessa the Domestic Diva

1 tablespoon toasted sesame oil
1 pound about finely chopped/shredded vegetables (cabbage, carrots, celery, broccoli, red peppers, etc) It is important the pieces are very thinly sliced or diced so they cook evenly and quickly.
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons coconut aminos or more to taste
Siracha to taste
Chopped fresh cilantro to taste
6 Spring Roll wrappers

Prepare your dipping sauce by mixing all ingredients together until the sugar is dissolved. Set aside.
Heat the oil in a pan and saute your veggies 3-6 minutes until wilted, but still firm. Add in the remaining seasonings, taste and add more of any seasoning as you see fit. Set aside as you prepare your wrappers.
Fill a 9" round cake pan (or any pan large enough to accommodate the wrapper) with hot tap water. Place the wrapper in the water, making sure the whole wrapper is submersed. After a minute (or more) the wrapper will be rubbery and pliable. Carefully lift it out of the water, letting the excess drip back in in the pan. Spread your wrapper out on your work surface. Now add the another wrapper to the water to soften while you work. As the water cools, it will take slightly longer, but it will soften!
On one side of the wrapper closest to you, put desired amount of filling down about 2 inches from the edge, spreading it out 5-6". Leave a little flap (closest to you) to fold over the filling. Fold the flap over the top tucking it around all the filling. Pull back a bit to secure all the fillings in. Roll once over, then fold the left and right sides into the middle to close the ends. Finish by rolling the remainder wrapper up. Serve fresh with the dipping sauce of your choice.
These are best eaten fresh, but will keep for about a day if they are wrapped very tightly in plastic wrap.