Ingredients
- 2 large carrots, julienned
- 2 tbs slivered green onions
- 1/3 cup thinly-sliced napa cabbage
- 1 tbs olive oil
- 1 tbs minced fresh cilantro
- 1/4 tsp ground black pepper
- 1 package (3 ounces) dried bean thread noodles
- 16 8-inch rice-paper rounds, softened*
- 2 tsp slivered fresh basil or mint leaves
- 1 tbs reduced-sodium soy sauce
- 1 tsp dark sesame oil
Servings:
Instructions
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, and pepper; toss well. Marinate at room temperature 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 2 tablespoons of the noodles and vegetable mixture about 1-inch from the lower edge of each rice-paper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides, and roll up tightly. Press to seal. Place on a plate and cover with plastic wrap. Refrigerate for 10 minutes. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.
Recipe Notes
*To soften: 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 or they will stick together.)
