Posted on

8 November 2015

by

Iris Dubai

2 large carrots, julienned

2 -3 julienned green onions

1/3 cup thinly sliced purple cabbage

1 tablespoon olive oil

1/4 cup minced fresh cilantro (or to taste)

1/4 teaspoon fresh ground pepper

1 pinch sea salt

16 rice paper, rounds softened (8-inch)

1/8 cup bean sprouts

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 (2 cloves)

1 pinch sugar

1

In a large bowl, combine the carrots, bean sprouts, purple cabbage, olive oil, cilantro, salt and pepper: Toss well. Let marinate at room temp for 10 minutes, stirring frequently.
2

Place about 2 tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves.
3

Fold the bottom edge over the filling
4

fold in both sides and roll up tightly. Press to seal.
5

Place on a plate seam side down
6

cover with plastic wrap. Refrigerate for 10 minutes.
7

In a small bowl, combine the soy sauce and sesame oil.
8

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.
9

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
10

they will stick together.
11

NOTE: Add cooked shrimps.