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1
In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
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2
Let marinate at room temp for 10 minutes, stirring frequently.
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3
Meanwhile, place the noodles in a medium bowl.
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4
Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
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5
Drain well and snip into 2-inch pieces.
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6
Set aside.
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7
Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
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8
Sprinkle with basil/mint leaves.
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9
Fold the bottom edge over the filling; fold in both sides and roll up tightly.
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10
Press to seal.
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11
Place on a plate seam side down; cover with plastic wrap.
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12
Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
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13
Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
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14
In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
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15
Serve as a dipping sauce with the spring rolls.
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16
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
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17
Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
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18
Remove and let drain on a clean dish towel.
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19
Do not stack the rice papers; they will stick together.
