Ingredients
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2 large carrots, julienned
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2 -3 julienned green onions
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1/2 sweet red pepper, julienned
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1/3 cup thinly sliced napa cabbage
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1 tablespoon olive oil
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1/4 cup minced fresh cilantro (or to taste)
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1/4 teaspoon fresh ground black pepper
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1 pinch sea salt
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1 (3 ounce) package dried bean thread noodles
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16 rice paper, rounds softened (8-inch, see note)
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1/8 cup slivered fresh Thai basil or 1/8 cup mint
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1 tablespoon reduced sodium soy sauce
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1 teaspoon dark sesame oil or 1/4 cup soy sauce
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2 tablespoons rice vinegar
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1 tablespoon peanut oil
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1/2 teaspoon hot sesame oil
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1/2 teaspoon minced garlic (I use 2 cloves)
Instructions
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- 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.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.