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Spring Rolls
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Spring Roll Recipe
Makes: 4-6

Ingredients
- 2 ounces rice vermicelli rice noodles
- 1 teaspoon toasted sesame oil
- ¼ teaspoon fine sea salt
- 2 teaspoons black sesame seeds
- 1 cup very thinly sliced red cabbage
- 1 orange bell pepper, cut into matchsticks or julienned
- 2 cucumbers, thinly sliced or julienned
- 4 radishes, thinly sliced or julienned
- 1/2 cup bean sprouts
- 8 sheets rice paper (spring roll wrappers)
- 2 cups peanut sauce, dipping

Directions
1. Bring a pot of water to boil and cook rice noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan with an inch of water. Make sure your prepared fillings are within reach.
3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on a surface.
4. Leaving about 1 inch of open rice paper around the edges, sprinkle sesame seeds, then fill with a few selections of your fresh ingredients (arranging them in the design you prefer). Next top with bean sprouts and then a small handful of rice noodles.
5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would do to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
6. Serve the spring rolls with peanut sauce on the side. Serve them whole or sliced in half on the diagonal.

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