Appetizer

Fresh Vegetable Rolls

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prep time

30 min

total time

35 min

makes

12 servings, 1 vegetable roll (75 g) each

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kraft

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What You Need

100 g rice vermicelli, uncooked

1/4 cup Kraft Mandarin Orange with Sesame Dressing

2 tsp. reduced-sodium soy sauce

12 rice paper sheets (8-inch round)

1 carrot, cut into 30 matchstick sticks, then cut crosswise in half

1 English cucumber, cut crosswise in half, then each half cut into 30 matchlike sticks

2 green onions (green tops only), cut into 36 thin strips

1 red pepper, cut into 24 strips, then cut crosswise in half

1/2 avocado, cut into 12 thin slices

24 fresh cilantro leaves (about 1/2 cup)

Make It

PLACE vermicelli in large bowl; add enough boiling water to cover vermicelli. Let stand 3 to 5 min. or until vermicelli is softened; drain. Set aside. Mix dressing and soy sauce.

SOAK 1 rice paper wrapper in shallow bowl of hot water 10 sec. or just until softened; place on clean tea towel. Spoon 2 Tbsp. vermicelli down centre of wrapper; top with 5 carrot sticks, 5 cucumber sticks, 3 onion strips, 4 pepper strips, 1 avocado slice, 2 cilantro leaves and 1 tsp. dressing mixture. Fold bottom third of wrapper over filling, then roll up from 1 short side. Moisten edge of wrapper; press to vegetable roll to seal. Repeat with remaining wrappers.

CUT each vegetable roll diagonally in half to serve.