Ingredients
1 Spring Roll Wrapper
1/8 - 1/4 cup Cucumber (peeled)
1/8 cup Fresh Broccoli (chopped or diced)
1/8 - 1/4 cup Fresh shredded Cabbage
1/8 - 1/4 cup Fresh shredded Red Cabbage
1/8 - 1/4 cup grated Raw Carrots
1 Inner leaf Romaine Lettuce
1 - 10 this sliced Jalapeno Peppers
1 - 4 slices Fresh Avocado
1/8 cup Fresh Green Onion
1/8 cup Fresh Cilantro
Directions
Prepare vegetables by shredding or chopping to the desired size. You can also buy vegetables in the store that are ready to use.
Soak rice spring roll wrapper by placing in warm water for 15 seconds or until pliable.
Remove and blot with a cup towel.
Place filling of your choice in the wrapper.
Fold the bottom towards the top.
Then fold both sides in.
Roll wrapper upwards into uniform shape.
Cut diagonally and serve immediately or deep fry for about 2 minutes.
Serve with sauce of your choice. Peanut sauce is traditional, but I use sweet chili sauce and a mix of soy sauce and Wasabi as well.
If you plan to store to eat at a later date and are using avocado, make sure to coat in lemon or lime juice to prevent discoloration.