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.