Veggie Rolls with Dipping Sauces ~ & a GIVE-AWAY!!

(For Give Away details, scroll to bottom of post)
Spring or Summer Rolls are a delicious treat any timeof year ~ easy to put together, and the fillingsare limited only by your imagination. I like toserve them as a light meal, or appetizer.



The dipping sauces are really easy to stir together ~ each one adds it's owncharacter to the rolls.I LOVE variety!
I like to think of these as a salad in a roll ~and if you are eating gluten-free, you willbe happy to know the wrappers are made ofrice flour, not wheat. 
You'll want to have your filling ingredientsready, because once you soak the rice wrappersbriefly in a shallow dish of water, you're readyto roll.



I usually use whatever I have on hand for thefilling; this time it was baby spinach (cut into 1/4-inch ribbons)julienne carrots (I used them raw, but you can steam them),julienne English cucumber, slivered scallions, steamedshrimp (sliced in half, lengthwise for easy rolling),and slices of avocado.

My new favorite kitchen gadget ~ it makes perfect juliennecuts; great for wraps, sandwiches, garnishes, salads and soups,etc.  You can win one in my give away! (see below)
TIP:If you've ever struggled with rolling rice wrapperstearing, or falling apart as you assemble them, here's a helpful hint:
 Double the wrappers for each roll ~ Working witha pair of wrappers, dip each one in a shallow dish ofwater one at a time. Lay the first one you dipflat on your work surface upon a clean, damp kitchen towel (or damp paper towel.)Then dip the second wrapper until pliable and placeit directly upon the first wrapper, gently pressing outany air bubbles or excess water, then fill androll. You'll find the roll won't be as likely to tear.
Need directions for rolling?Here's a good, short youtube video that youmay find helpful:



Once assembled, the rolls can be placed in therefrigerator (covered with a damp cloth or paper towel)for a couple of hours. The wrappers become tougherif stored much longer than a few hours.
Serve with your choice of dipping sauces;usually I just make one dipping sauce, butthis time I wanted to try two othersbesides my favorite Lime, Garlic & Red Chili(Spicy-Sweet Red or Green Chili): Offering a couple of dipping sauces completelychanges the flavors of the rolls ~ Incidentally these arereally good with pot stickers, as well as drizzled over grilled or poached chicken,fish, prawns or crab.

From top ~ clockwise;Sesame-Lime, Hoisin-Peanut,Spicy-Sweet Red or Green Chili
You can find printable recipes for these three sauces over on'Once Upon a Plate ~ Recipes'.*~****~****~****~****~*G I V E   A W A Y!


What? A chance to win one of twoOXO Julienne Slicers, my new favorite kitchen gadget.

When? Entries will be accepted until October 26, 2012at 9:00PM Pacific Time.Winners will be announced October 28th. 
How to enter:
#1. Be a registered follower of my blog(see top, upper right column) and mentionit in your comment
#2. And leave a comment on this post naming one of your favorite condiments/sauces. (It doesn't have to be an Asian sauce ~anything goes!)
Double your chances!
#3. Follow me on Facebook and'like' or comment on my post about these rolls.After you've done so, come back here andenter a separate comment and your namewill be entered into the drawing twice.
~*~*~*~*~
The sticky details ~
Due to shipping restrictions this contest is opento the continental US only.My apologies to my friends and followers outside ofthe continental US.
Full Disclosure: This drawing is sponsoredand funded by OnceUponaPlate. I havereceived no reimbursement whatsoeverfrom the folks at OXO.Not feeling so lucky?Don't fret! You can learn more (and order one if you want)over at amazon.com, just click the image above.There is no obligation to order.Have a wonderful week everyone!Blessings! ~m.

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