watercress leaves or baby spinach for the base of the rolls
for the dressing
1/2cupfull fat coconut milk
1/2tspfish saucesubstitute soy sauce for vegan
1/2tspsriracha sauceuse more if you like
juice of 1/2 lime
2dashes sesame oil
Shred all the veggies except for the watercress or spinach, using the shredding disk of your food processor. You can use a box grater but it will be more difficult.
Drain the excess moisture from the grated vegetables. You can do this by wrapping them in layers of paper towel, or a clean dish cloth, and gently squeezing.
Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
Toss the vegetables with the dressing.
Fill a wide shallow baking tray or pie plate with water. Immerse a spring roll wrapper in the water for 15 seconds. Remove the wrapper and lay it on a flat surface, I like to use my wooden cutting board.
Place a few watercress leaves across the center of the wrapper, leaving about and inch and a half on each side, and then spoon about 2 or 3 Tbsp of the vegetable slaw on top. Fold the bottom of the wrapper up over the filling, and tuck in the sides. Then continue rolling upwards until you have a secure roll. Cut in half with a sharp knife
Continue with the rest of the rolls, being careful not to rest them against each other as they sit or the rice wrappers may stick to each other.
Serve immediately, or cover with a damp cloth in the refrigerator.
https://theviewfromgreatisland.com/spicy-asian-slaw-summer-rolls/ July 31, 2013