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 time of year ~ easy to put together, and the fillings are limited only by your imagination. I like to serve them as a light meal, or appetizer.



The dipping sauces are really easy to  stir together ~ each one adds it's own character 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 will be happy to know the wrappers are made of rice flour, not wheat. 
You'll want to have your filling ingredients ready, because once you soak the rice wrappers briefly in a shallow dish of water, you're ready to roll.



I usually use whatever I have on hand for the filling; 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, steamed shrimp (sliced in half, lengthwise for easy rolling), and slices of avocado.

My new favorite kitchen gadget ~ it makes perfect julienne cuts; 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 wrappers tearing, or falling apart as you assemble them, here's a helpful hint:
 Double the wrappers for each roll ~ Working with a pair of wrappers, dip each one in a shallow dish of water one at a time. Lay the first one you dip flat on your work surface upon a clean,  damp kitchen towel (or damp paper towel.) Then dip the second wrapper until pliable and place it directly upon the first wrapper, gently pressing out any air bubbles or excess water, then fill and roll. You'll find the roll won't be as likely to tear.
Need directions for rolling? Here's a good, short youtube video that you may find helpful:



Once assembled, the rolls can be placed in the refrigerator (covered with a damp cloth or paper towel) for a couple of hours. The wrappers become tougher if stored much longer than a few hours.
Serve with your choice of dipping sauces; usually I just make one dipping sauce, but this time I wanted to try two others besides my favorite Lime, Garlic & Red Chili (Spicy-Sweet Red or Green Chili):   Offering a couple of dipping sauces completely changes the flavors of the rolls ~  Incidentally these are really 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 two OXO Julienne Slicers, my new favorite kitchen gadget.

When? Entries will be accepted until October 26, 2012 at 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 mention it 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 and enter a separate comment and your name will be entered into the drawing twice.
~*~*~*~*~
The sticky details ~
Due to shipping restrictions this contest is open to the continental US only. My apologies to my friends and followers outside of the continental US.
Full Disclosure: This drawing is sponsored and funded by OnceUponaPlate. I have received no reimbursement whatsoever from 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.