VEGETABLE SPRING ROLLS
Pei Wei Copycat Recipe
2 large carrots, julienned
2 -3 julienned green onions
1/2 sweet red pepper, julienned
1/3 cup thinly sliced napa cabbage
1 tablespoon olive oil
1/4 cup minced fresh cilantro (or to taste)
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 oz) package dried bean thread noodles
16 rice paper, rounds softened (8-inch, see note)
1/8 cup slivered fresh Thai basil or 1/8 cup mint
1 tablespoon reduced sodium soy sauce
1 teaspoon dark sesame oil or 1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut oil
1/2 teaspoon hot sesame oil
1/2 teaspoon minced garlic
1 pinch sugar
In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well. Let marinate at room temp for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside.
Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1 inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar. Serve as a dipping sauce with the spring rolls.
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.