Ingredients

  • 2 large Carrots, julienned
  • 2-3 Green Onions, julienned
  • ½ Red Bell Pepper, julienned
  • ⅓ cup thinly sliced Napa Cabbage
  • 1 tbsp. Olive Oil
  • ¼ cup minced Fresh Cilantro, (or to taste)
  • ¼ tsp. fresh ground Black Pepper
  • 1 pinch sea Salt
  • 3 oz. dried Bean Thread Noodles
  • 16 Rice Papers, rounds softened (8-inch, see note)
  • ⅛ cup slivered Fresh Thai Basil
  • ⅛ cup Fresh Mint

Sauce:

  • 1 tbsp. reduced sodium Soy Sauce
  • 1 tsp. dark Sesame Oil
  • ¼ cup Soy Sauce
  • 2 tbsp. Rice Vinegar
  • 1 tbsp. Peanut Oil
  • ½ tsp. hot Sesame Oil
  • ½ tsp. minced Garlic
  • 1 pinch Sugar
Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
  6. Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
  7. 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.