Vegetarian Spring Rolls

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Vegetarian Spring Rolls Ingredients

1/3 cup Napa cabbage thinly sliced	2 tablespoon Peanut oil
2 large Carrot julienned	1 teaspoon Hot Sesame Oil
2 tablespoon Scallion slivered	1 teaspoon Garlic minced
1 tablespoon Olive oil	1 pinch Sugar
1 tablespoon Fresh Cilantro chopped	-- Spicy Peanut Dipping Sauce --
1/4 teaspoon Black pepper	2 tablespoon Garlic finely chopped
3 ounce Dried bean thread noodles	1/2 cup Peanut butter smooth
16 each Rice Paper Rounds 8" size	1/2 cup Soy sauce
2 teaspoon Fresh basil chopped	1 teaspoon Sugar
-- Garlic-Soy Dipping Sauce --	1 tablespoon Rice vinegar
1/2 cup Soy sauce	1 tablespoon Hot chile oil
1/4 cup Rice vinegar	1/2 cup Fresh Cilantro finely chopped

Instructions for Vegetarian Spring Rolls

In a large bowl, combine the carrots, scallions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.

Place noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until softened. Drain well and snip into 2" pieces.

Soften rice paper round in warm water. Place about 2 tablespoons of the noodles and 2 tablespoons of the vegetable mixture on each rice paper round, about 1" from the lower edge. Sprinkle with basil. Fold the bottom edge over the filling, fold in both sides and roll up tightly.

Dipping sauces can be kept refrigerated for about one week.

Main Ingredient: CabbageCuisine: Thai

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