SPRING ROLLS

Preparation time: 30 minutes

Filling time: 30 minutes

Ingredients

• 2 large carrots, julienned
• 2-3 julienned green onions
• 1/2 sweet red pepper, julienned
• 1/3 cup thinly sliced napa cabbage
• 1 tablespoon olive oil
• 1/4 cup minced fresh cilantro (or to taste)
• 1/4 teaspoon fresh ground black pepper
• 1 pinch sea salt
• 1 (3 ounce) package dried bean thread noodles
• 16 rice paper, rounds softened (8-inch, see note)
• 1/8 cup slivered fresh basil or mint

Directions

1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
2. Let marinate at room temp for 10 minutes, stirring frequently.
3. Meanwhile, place the noodles in a medium bowl.
4. Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
5. Drain well and snip into 2-inch pieces.
6. Set aside.
7. 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.
8. Sprinkle with basil/mint leaves.
9. Fold the bottom edge over the filling; fold in both sides and roll up tightly.
10. Press to seal.
11. Place on a plate seam side down; cover with plastic wrap.
12. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
13. Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
14. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
15. Serve as a dipping sauce with the spring rolls.
16. NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
17. Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
18. Remove and let drain on a clean dish towel.

19. Do not stack the rice papers; they will stick together.

THAI PEANUT SAUCE

Ingredients

4 teaspoons corn oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water

Directions

In a blender, combine corn oil, onion, garlic and hot chili pepper; blend for 1 minute

Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat.

Add water and let it simmer for 10 minutes or until thickened.

Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste.