Vegetarian Fresh Spring Rolls
- 2 large carrots julienned
- 3 green onions julienned
- 1/2 sweet red pepper julienned
- 1/3 cup napa cabbage thinly sliced
- 1 Tbsp olive oil
- 1/4 cup fresh cilantro minced
- 1/4 tsp black pepper
- 1 pinch sea salt
- 3 oz dried bean thread noodles
- 16 rounds rice paper (8-inch)
- 1/8 cup fresh Thai basil slivered
- dipping sauces (hoisin, hot mustard, etc.)
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In a large bowl, combine the carrots, green onions, red peppers, cabbage, olive oil, cilantro, salt and pepper: toss well. Let marinate at room temp for 10 minutes, stirring frequently.
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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.
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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 translucent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.
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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.
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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).
