Spring rolls

Fresh Spring rolls

• 12 Vietnamese Spring roll wrappers 9 inch (if you use 6 inch makes then you will need more rolls)
• quarter of a cabbage shredded (I used all red, but you can use a mix of both or just green cabbage)
• 5 green onions, chopped
• 1 cup thin noodles, pre-cooked bean thread noodles*
• 1 cup fresh herbs (I used Italian parsley and Thai basil you can use cilantro,basil or mint too)
• 2 small carrots, grated
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1/2 tsp fresh ginger, grated

Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 1/4 of mix on wrapper and wrap like a burrito or egg roll. Refrigerate until cold. Serve with your favorite dipping sauce


*to precook rice noodles (also called rice vermicelli),Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.