Vegetable Spring Roll

 

Ingredients:

 

2         green onions, thinly sliced

2         tablespoons rice vinegar

1         small fresh jalapeno or serrano pepper, seeded and finely chopped

1         teaspoon sugar

1/2      teaspoon toasted sesame oil

1/2      cup shredded carrot

1/2      cup bite-size cucumber strips

2         tablespoons snipped fresh cilantro

1         tablespoon reduced-sodium soy sauce

1         cup warm water

6         8-1/2-inch rice papers

1-1/2  cups shredded Boston or curly leaf lettuce

 

Directions:

In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.

 

Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.

 

Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.

 

To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.