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Vietnamese Spring Rolls by

Tags: Vegan

Ingredients

Rice Paper Wraps (10)
Basil, Cilantro, or Mint optional (2 leaves per roll)
1 Cucumber cut into matchsticks
1 red Bell Pepper cut into matchsticks
1 cup shredded Carrots
head Napa Cabbage sliced thin into shreds

Dipping Sauce
cup Soy Sauce
⅛ teaspoon fresh Ginger

Instructions

Prepare a container with hot water for the rice paper Add a wrap for about 30 seconds, or until pliable Lay the wrap on a clean wood surface Add a little of each veggie to the middle Fold the sides in first Roll up from the side nearest you to the other end, the rice paper will stick to itself Combine the soy sauce and ginger for the dip

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