Spring Rolls

2 ounces rice vermicelli noodles (can omit if they are simple appetizers or if noodles are used anywhere else in the meal)

1 tsp toasted sesame oil

All vegetables should be cut as thinly as possible - “julienne”

1 cup red cabbage

1 carrot

1 cucumber

1 jalapeno

2 green onions

Roughly chopped mint

Roughly chopped cilantro

Rice Paper wrappers

Peanut sauce:

⅓ cup peanut butter

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 tsp finely grated or minced ginger

2 to 3 tablespoons water, as needed

For the noodles:

Bring a pot of water to a boil and cook the noodles according to the package instructions

Drain the noodles and toss with sesame oil and a pinch of salt and pepper

Cut the vegetables as thinly as possible

Mix the ingredients for the peanut sauce and set aside. You can use a blender but it can be done with a whisk or fork as well. Use only as much water as you need to get a nice consistency.

To assemble the spring rolls - have a bowl with cold water sitting by your prep space.

Put one rice paper wrapper in the bowl for 15-20 seconds, then put on your cutting board.

Per the video - put some of the noodles and each vegetable and herbs and lay them out on the rice paper, then start rolling the paper up, folding the edges over like a small burrito. Place on a plate or cookie sheet. Dry off the cutting board and repeat until you have made as many as you want.

If not using immediately, wrap each roll individually in saran wrap to keep them moist. Do not let them touch each other as the rice paper will stick together and rip when you try to move them apart.

Video: https://www.youtube.com/watch?v=SWsSnqSZZFk