From the demo: Spring Rolls
Courtesy of Chef Lavender
Ingredients:
2 large carrots, julienne
2-3 green onions, julienne
½ sweet red pepper
1/3 c. Napa cabbage, thinly sliced
1 tbsp. olive oil
¼ c. minced cilantro
¼ tsp. black pepper
Salt
1 package of bean thread noodle
16 rice paper rounds
1/8 c. slivered mint ( or Thai Basil)
For the Sauce:
1 Tbsp. reduced sodium soy sauce
1 tsp. sesame oil or ¼ c. soy sauce
2 tbsp. rice vinegar
1 tbsp. peanut oil
½ tsp sesame oil
2 cloves of garlic, minced
Pinch of sugar
Method:
In a large bowl combine carrots, green onion, cabbage, olive oil, cilantro, salt and pepper; toss well let marinate at room temperature for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl cover with boiling water for 3-5 minutes drain, cut into 4 inch threads.
Fill a large bowl with warm water, dip rice wrapper, one at a time into the water to soften approximately 2-3 seconds and lay flat. In a row across the center place a handful of red pepper, mint, cilantro and cabbage leaving about 2 inches uncovered on either side. Fold, uncovered sides inwards then tightly roll the wrappers.