1. How To Entertain Like A Lady Vietnamese Spring Roll stuffed with marinated vegetables, fresh scallions, black sesame seeds, garnished with smashed avocado, soy and ginger glaze Cost: $15 – 20 for 10 – 15 people Calories: 42 calories / roll Ingredients – For Spring Roll Slaw 1 package rice paper wraps 1 package Nori (roasted seaweed, used for sushi) 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 cup daikon radish, julienned ½ English cucumber, julienned 2 plum tomatoes, julienned 1 bunch green onions 1 cup red cabbage, thinly sliced (julienned) 1 tbsp. black sesame seeds 1 tbsp. fresh Thai basil, roughly chopped 1 tbsp. fresh mint, roughly chopped 1 tbsp. fresh cilantro, roughly chopped Garnish: 1 Avocado smashed 1 tbsp. soy glaze Ingredients – For Marinade / Vinaigrette 1 tbsp. ginger, finely minced 1 tbsp. shallots, finely minced 1 tbsp. sesame oil 1 tbsp. ponzu sauce 1 tbsp. lime juice, freshly squeezed 1 tbsp. rice wine vinegar 1 - 2 tsp. siracha hot sauce (spice to your taste preference) 1 tbsp. pure apricot puree Salt and pepper to taste Recipe develop by

2. Method: Combine julienned bell peppers, daikon radish, English cucumber, plum tomatoes, green onions, red cabbage in large bowl. All of the ingredients should be thinly sliced (julienned) and roughly the same size. For Vinaigrette: Combine all ingredients in a mixing bowl or blender. Blend or whisk ingredients together and season with salt and pepper to taste. If you feel that the vinaigrette is not acidic enough (sometimes this depends on the acidity levels or size of your lime), add more acid at this stage (vinegar or lime juice). For Slaw: Add black sesame seeds, cilantro, mint and Thai basil to the large bowl of slaw ingredients. Add the vinaigrette and toss the veggies so that they are fully coated in the vinaigrette. Adjust seasoning and acidity once again. Set aside. Assembling Spring Rolls: Have square baking pan ready with lukewarm water. One at a time, drop the rice paper wraps into the water and allow to soften for about 30 seconds (no longer). You do not want the rice paper wrap to be fully soft, as it will be hard to handle. On a clean cutting board, lay out the rice paper wrap. Take a sheet of Nori (roasted seaweed used in sushi) and place it directly on top of the rice paper wrap. Your wrap is ready to be filled! Take a handful of veggies and place them in the center of the wrap. Be careful not to add too much, or it will be very difficult to roll. Be sure that your vegetables are not too wet - if they are, quickly dry them on some paper towel. Very carefully roll the marinated vegetables in the rice paper wrap. Continuously pull it tighter as you go, being careful not to tear the wrap. For Plating: Let spring rolls rest for 10-15 minutes, up to 6 hours. With a sharp knife, cut your roll into bite-sized pieces. Plate the spring roll standing up straight so that the colourful vegetables are facing upwards. Garnish with smashed avocado and a soy glaze. Serve and enjoy! Media Contacts: Andrea Burmaster / Margaret Bourne PRAXIS 905-949-2855 (231) / (239) andrea@praxispr.caandrea@praxispr.ca / margaret@praxispr.camargaret@praxispr.ca Recipe develop by How To Entertain Like A Lady