Fresh Vegetable Spring Rolls

• 12 round rice paper, dipped in hot water for 20 seconds until soft and drained
• Dipping Sauce
• 1/4 cup hoisin sauce
• 1/4 cup ketjap manis
• 1/4 teaspoon chili sauce
• Filling
• 1/4 head Chinese cabbage, shredded
• 2 carrots, grated
• 1 red capsicum, thinly sliced
• 3 green onions, sliced
• 100 g bean sprouts
• 4 kaffir lime leaves, shredded
• 2 tablespoons finely chopped mint
• 4 tablespoons chopped nuts
• 200 g vermicelli rice noodles, soaked in hot water 10 minutes drained

1. For Sauce mix together all ingredients.
2. For filling mix together all the vegetables.
3. To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
4. I often just put everything out and people make their own.

rice paper, dipping sauce, hoisin sauce, ketjap manis, chili sauce, filling, head chinese cabbage, carrots, red, green onions, bean sprouts, lime, mint, nuts, vermicelli rice noodles

Taken from www.food.com/recipe/fresh-vegetable-spring-rolls-129110 (may not work)