TasteFood: Spring into a lighter season with Vietnamese-style spring rolls

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TasteFood: Spring into a lighter season with Vietnamese-style spring rolls
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Then serve those rolls with peanut sauce and a spicy-sweet chili sauce. Here’s how.

Thai- and Vietnamese-style spring rolls — the fresh ones that are wrapped in rice paper and not fried — are healthy treats that are fun to eat. Bursting with crunchy, juicy, raw vegetables, leafy herbs and rice noodles, and served with sweet and spicy sauces for dipping and swiping, these two-fisted rolls are delicious and moreish.

Perhaps you are exasperated simply by reading this preface and glancing at the lengthy ingredients list and instructions below. No worries — there is an easy alternative to rolling. For a quick fix, you can simply layer all the filling ingredients listed below in a large bowl and serve them as a salad. Loosen the peanut sauce with a little warm water or extra lime juice and use it as a dressing.

Whisk the peanut sauce ingredients in a medium bowl. Whisk the chili sauce ingredients in a separate small bowl. Set the sauces aside. Lay half of a lettuce leaf on the bottom third of the rice paper. Top the lettuce with some of the vermicelli. Arrange 2 to 3 pieces each of the scallions, carrots, red pepper, cucumber and jicama over the vermicelli. Spread some of the red cabbage over the vegetables.

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