Ingredients: |
Ingredients: 5 cups hot water
8 rice paper sheets
1 1/4 cups very thinly sliced Napa cabbage
1 cup every th sliced red cabbage
2/3 cup julienned scallions
2/3 cup inspiralized carrots
2/3 cup inspiralized daikon radish
2/3 cup julienned red bell pepper
OR
any combination of inspiralized veggies, e.g., cucumbers, zucchini, yellow squash...
1 julienned mango
1/3 cup chopped raw almonds (optional)
8 large fresh mint leaves for garnishing (option)
Dipping Sauce
1/2 cup soy sauce
1/4 cup vinegar, preferably rice vinegar
Dash of sesame oil
1/4 tsp. crushed dried red pepper
up to 1 T. minced garlic
up to 1 T. minced ginger
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Directions: |
Directions:Pour 5 cups of hot water into a large bowl. Using tongs, dip one rice paper sheet in the water for seven seconds. Remove from the water and place the rice paper on the clean moist towel. Let stand for two minutes (if the rice paper is not pliable, moisten it with more water).
Place 1/8 of the Napa cabbage and red cabbage across the center of the rice paper. Top with 1/8 each of the scallions, carrots, radish, and red bell pepper. Sprinkle 2 teaspoons of almonds over the vegetables. Top with one mint leaf. Fold the sides of the rice paper over the ends of the filling. Starting at one long side, roll tightly into a cylinder. Place the spring roll on a platter and cover with plastic wrap. Repeat with the remaining rice paper sheets, vegetables, almonds, and herbs.
Cut each spring roll diagonally in half and arrange them on the platter. Pour some dipping sauce on top of the spring roll and serve extra dipping sauce alongside.
The spring rolls will keep for eight hours, covered and refrigerated.
Dipping Sauce:
Mix all ingredients together. The dipping sauce can be prepared well in advance. |
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