Ingredients
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1 tablespoon olive oil
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1 -2 tablespoon soy sauce
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1 teaspoon sesame oil
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2 tablespoons rice vinegar
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1 -2 teaspoon sugar
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1/2 teaspoon garlic and red chile paste
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2 medium carrots, julienned
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4 green onions, julienned
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1/2 red bell pepper, julienned
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1 medium cucumber, julienned (hot house or persian)
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4 cups Chinese cabbage, slice thinly
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5 mushrooms, sliced thinly
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1/2 cup cilantro, chopped
Instructions
- Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
- Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
- Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
- Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.