Categories: Appetizers

Ingredients

• Sauce:
• 1/4 cup plain yogurt
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp Dijon
• 1 tbsp freshly squeezed orange juice
• 1 tbsp minced pickled ginger
• Filling:
• 3/4 cup finely julienned carrots
• 3/4 cup finely julienned leeks (white part only)
• 3/4 cup finely julienned red bell pepper
• 3/4 cup shredded napa cabbage
• 1 tbsp freshly squeezed lime juice
• 3 tbsp fresh cilantro, cut in thin strands
• 1/4 cup sesame oil
• Salt and black pepper
• 4 8-inch round pieces rice paper

Directions

1. To prepare the sauce: Mix the yogurt, sesame oil, soy sauce, mustard, and orange juice in a small bowl until smooth. Stir in the pickled ginger and set aside.

2. To prepare the filling: Toss together the carrots, leeks, bell pepper, cabbage, lime juice, and cilantro in a large bowl. Drizzle the sesame oil over the veggies and season with salt and pepper.

3. To prepare the spring rolls: Soak 1 piece of the rice paper in a bowl of cold water for 1 minute, or until slightly soft. Immediately remove the rice paper from the water or it will break apart. Lay the rice paper flat and place a quarter of the vegetable mixture toward the bottom of the paper. Roll up tightly, folding in the sides of the rice paper, until you have a tight, cigar-like shape. Repeat this process 3 more times with the remaining ingredients.

4. Slice each spring roll in half on the diagonal and serve with the sauce for dipping.

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