Thai Spring Rolls

Ingredients:

  • 2 packages of rice wrappers
  • 1 Tablespoon finely chopped or grated ginger root
  • 1 quart (4 cups) shredded carrots
  • 1 quart (4 cups) shredded bok choy cabbage
  • 1 quart (4 cups) shredded Napa cabbage
  • 2 cucumbers, peeled and cut into ribbons
  • 2 red bell peppers, cut into thin strips
  • 2 cups bean sprouts
  • 2 bunches of cilantro leaves

Dipping Sauce:

  • 1 cup sesame oil
  • 1 cup rice vinegar
  • 1 cup soy sauce

Method:

  1. Toss the fresh ingredients together, or if you have picky eaters, keep them separate so each roll can be customized.
  2. Dip the rice wrapper in warm water, and fill using a small amount of mix. Roll to completely enclose the filling.
  3. Combine all sauce ingredients and whisk. 

Yield: 15 rolls