Vegetarian Fresh Spring Rolls

1. 1

   In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.

2. 2

   Let marinate at room temp for 10 minutes, stirring frequently.

3. 3

   Meanwhile, place the noodles in a medium bowl.

4. 4

   Cover with boiling water and soak for 10 minutes, or until the noodles are softened.

5. 5

   Drain well and snip into 2-inch pieces.

6. 6

   Set aside.

7. 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.

8. 8

   Sprinkle with basil/mint leaves.

9. 9

   Fold the bottom edge over the filling; fold in both sides and roll up tightly.

10. 10

    Press to seal.

11. 11

    Place on a plate seam side down; cover with plastic wrap.

12. 12

    Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).

13. 13

    Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.

14. 14

    In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.

15. 15

    Serve as a dipping sauce with the spring rolls.

16. 16

    NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.

17. 17

    Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.

18. 18

    Remove and let drain on a clean dish towel.

19. 19

    Do not stack the rice papers; they will stick together.

* Per serving · 4 servings · Values may vary.