Rice Paper Spring Rolls

Ingredients

For the Rolls:

● 8-10 sheets rice paper wrappers

● 1 large carrot, julienned

● 1 small cucumber, julienned

● 1/2 tricolored pepper (mix of red, yellow, and orange), thinly sliced

● 1/4 head purple cabbage, thinly shredded

● 1/2 cup cooked japchae noodles (or other thin clear noodles)

● 1/2 avocado, thinly sliced

● 1/4 cup fresh mint leaves

For the Dipping Sauce:

● 2 tablespoons soy sauce

● 1 tablespoon rice vinegar

● 1 teaspoon sesame oil

● 1 teaspoon minced fresh ginger

● 1/2 teaspoon minced garlic

● 1/2 teaspoon sambal chili paste (adjust to taste)

Instructions

1. Prepare the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, and sambal chili paste. Set aside.

2. Assemble the Rolls

● Fill a shallow dish or pie plate with warm water.

● Dip one rice paper wrapper into the warm water for about 10-20 seconds until it is soft and pliable, but not overly sticky.

● Lay the softened wrapper flat on a damp cutting board or clean surface.

● About an inch from the bottom edge, lay a small amount of the filling ingredients in a horizontal line: a few noodles, carrots, cucumber, peppers, purple cabbage, a slice of avocado, and a couple of mint leaves. Do not overfill.

● Fold the bottom edge of the wrapper up and over the filling.

● Fold in the left and right sides toward the center.

● Tightly roll the wrapper up toward the top edge, creating a sealed roll.

● Repeat with the remaining wrappers and filling.

3. Serve

Serve the rice paper rolls immediately with the prepared dipping sauce.

Add: Tofu or Cooked Shrimp