Fresh Carrot and Basil Rolls

Name: Fresh Carrot and Basil Rolls
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 6 Rice Papers; 1 Cup Carrots, grated or very fine chopped; 12 Basil, leaves; 2 tbsp Sambal Chili Paste; 1/2 Cup Cabbage, fine shredded

Dec 13

Posted By Savita

Appetizers Asian Holidays Snacks

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Diet Info: DF GF F LF Na LS VG V Fa

For large get-together or kids parties, I always love having several small platters of finger food appetizers. These are life savers when people make small groups and are busy chit-chatting. Instead of circulating big platters around like a humble hostess, just serve few small platters to each group, sit and enjoy the party.

Small fresh rolls are my favorite among finger foods. Easy to make and very kid friendly. You can make two kind of sauces to go with it, one for kids and one little spicy for adults.

I often struggled for fresh rolls sticking to platter very quickly. Here is my quick solution for that. Mix 1/8 tsp of olive oil with 1 tsp water and apply it on platter before placing rolls and they will never stick to plate.

Lets get the party started!!

Fresh Carrot and Basil Rolls

Total Time 20 minutes Prep Time 20 minutes Cook Time 0 minute Cuisine Asian Category Appetizer, Snack Serves 6

Ingredients

6 Rice Papers
1 Cup Carrots (grated or very fine chopped)
12 Basil (leaves)
2 tbsp Sambal Chili Paste
1/2 Cup Cabbage (fine shredded)

Directions

1. Prep - Lukewarm 2 cups of water in a wide pan. Shred or chop carrots and cabbage and leave aside.
2. Assemble - Soak one rice paper in lukewarm water for 3-4 seconds. Remove and place on a cutting board. Place two basil leaves, small portion of carrots and cabbage on one end of wet rice paper. Top it with 1/4 tsp of sambal paste (Optional - omit it if you don't like spicy). Starting from end near the filling, roll the paper, keeping it tight towards the next end, tuck in the sides and roll fully, slice into half at an angel. Place on a serving platter. Repeat will all rolls and serve immediately.

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