Dried Cranberry Spring Rolls
Difficulty
Easy
Prep time
15 minutes
Total time
30 minutes
Yield
2-3 servings
Ingredients
- ½ cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
- ½ cup Ocean Spray® Cranberry Juice Cocktail
- 1 cup water
- 6 rice paper wraps
- 1 small head lettuce
- 2 cups vermicelli rice noodles, cooked and drained
- 2 carrots, shredded
- ½ small head red cabbage, shredded
- 2 persian cucumbers, cut into sticks
- 1 cup tofu, cut into sticks
- 1 bunch cilantro
- 1 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries (for the sauce)
- 3/4 cup Ocean Spray® Cranberry Juice Cocktail (for the sauce)
- 1 jalapeno, sliced (for the sauce)
- 1 tablespoon fresh ginger, grated (for the sauce)
- cayenne pepper (for the sauce)
- salt (for the sauce)
- ½ lemon, juiced (for the sauce)
Instructions
- To make the spring rolls, pour the Ocean Spray® Cranberry Juice Cocktail and water into a shallow dish.
- Submerge one rice paper wrap at a time, lay flat on a smooth surface, and top each with a bundle of lettuce, vermicelli noodles, carrots, cabbage, cucumber, Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries, tofu and cilantro.
- Carefully wrap the rice paper around the filling by first folding up the edge closest to you, then tucking in the sides and rolling towards the top. The rice paper is sticky, and working slowly is the key!
- Refrigerate until ready to serve. .
- To make the sauce, combine all ingredients in a medium saucepan over medium-high heat.
- Bring to a boil, then strain into a small bowl. Allow to cool slightly before serving
