Fresh Spring Rolls

Description
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.



Ingredients

 * 2 	 large   carrots, julienned
 * 2-3 	julienned green onions
 * 1/2 	sweet red pepper, julienned
 * 1/3 	cup thinly sliced napa cabbage
 * 1 	tablespoon olive oil
 * 1/4 	cup minced fresh cilantro (or to taste)
 * 1/4 	teaspoon fresh ground black pepper
 * 1 	pinch sea salt
 * 1 (3 	ounces) package dried bean thread noodles
 * 16 	rice paper, rounds softened (8-inch, see note)
 * 1/8 	cup slivered fresh Thai basil or mint

Sauce

 * 1 	tablespoon reduced sodium soy sauce
 * 1 	teaspoon dark sesame oil or 1/4 cup soy sauce
 * 2 	tablespoons rice vinegar
 * 1 	tablespoon peanut oil
 * 1/2 	teaspoon hot sesame oil
 * 1/2 	teaspoon minced garlic (I use 2 cloves)
 * 1 	pinch sugar

Directions

 * 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.