Fresh Spring Rolls

Rice paper wraps (large)
Seasoned rice vinegar
Pepper
Peanut Sauce
Sweet Chili Sauce

Possibly stuffing:
Bell peppers (any/all colors), thinly sliced into long strips
Carrots
Bean sprouts
Asian noodles
Shrimp, sliced in half
Chicken
Cilantro
Mint
Cabbage

Liberally pour seasoned rice vinegar over the vegetables (except bean sprouts). Season with pepper, and toss to coat. Let vegetables marinate for 3-4 hours, or overnight.

When you're ready to wrap the rolls, add the bean sprouts and cilantro. Submerge each wrap in warm water until pliable, then drip dry and lay on working area (prepare one at a time). If using shrimp, lay down along outer edge (so that the shrimp show on the outside). Then, depending on what ingredients you use, put either a cabbage leaf or mint leave on the outside layer, and then stack veggies and/or noodles on top and wrap up like a burrito, tucking in ends as you go. Use water to re-moisten paper, if necessary.


When serving, slice on a strong diagonal to show bright ingredients. Serve with sweet chili sauce and peanut sauce for dipping.

From Alison. Tested and approved by Lindsay.