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
 * ½ sweet red pepper, julienned
 * ⅓ cup thinly sliced napa cabbage
 * 1 tablespoon olive oil
 * ¼ cup minced fresh cilantro (or to taste)
 * ¼ 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)
 * ⅛ cup slivered fresh Thai basil or mint

Sauce

 * 1 tablespoon reduced sodium soy sauce
 * 1 teaspoon dark sesame oil or ¼ cup soy sauce
 * 2 tablespoons rice vinegar
 * 1 tablespoon peanut oil
 * ½ teaspoon hot sesame oil
 * ½ teaspoon minced garlic (i use 2 cloves)
 * 1 pinch sugar

Directions

 * 1) In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
 * 2) Let marinate at room temp for 10 minutes, stirring frequently.
 * 3) Meanwhile, place the noodles in a medium bowl.
 * 4) Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
 * 5) Drain well and snip into 2-inch pieces.
 * 6) Set aside.
 * 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) Sprinkle with basil/mint leaves.
 * 9) Fold the bottom edge over the filling; fold in both sides and roll up tightly.
 * 10) Press to seal.
 * 11) Place on a plate seam side down; cover with plastic wrap.
 * 12) Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
 * 13) Two quick sauces (or use hoisin, hot mustard, etc.): in a small bowl, combine the soy sauce and sesame oil.
 * 14) In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
 * 15) Serve as a dipping sauce with the spring rolls.
 * 16) Note: to soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
 * 17) Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
 * 18) Remove and let drain on a clean dish towel.
 * 19) Do not stack the rice papers; they will stick together.