Vegetarian Spring Rolls W/ Asian Chile Dipping Sauce

• Spring Rolls
• 1 packet rice paper
• shallow dish hot water
• large carrot
• 1/2 large English Cucumber
• 1 bunch fresh chives
• 4-5 large leaves napa cabbage
• 1 tablespoon olive oil
• 1 1/2 teaspoons soy sauce
• 1 bunch cilantro
• Asian Chile Dipping Sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame chile oil
• 1 tablespoon seasoned rice vinegar (I used Marukan - organic)
• 1/2 (large) clove crushed garlic
• 1/4 teaspoon finely minced fresh ginger
• 1/4 teaspoon agave nectar or sugar
• 1 teaspoon water

1. For Spring Rolls: Julienne the carrot, cucumber and napa cabbage. I like to use a mandolin for the carrots and cucumbers. Thinly slice the cabbage by first slicing the thicker stems, then when you get to the softer upper part, roll it up and finely slice it.
2. Cut the chives in half so they are about 2 inches long.
3. Put all in a medium bowl and toss with olive oil and soy sauce to taste.
4. Dip rice paper in hot water until soft and translucent. Lay out on a flat, smooth surface and arrange a small amount of the vegetable mixture in the center. Add a piece of cilantro on top of vegetable mixture. Fold up like a burrito (bring both side ends in over filling first then tuck end side over and roll up tightly). Place seam side down on serving dish
5. For Dipping Sauce: Add all ingredients together in bowl. Whisk thoroughly. Place in small serving bowl.
6. Dip and enjoy!

spring rolls, rice paper, shallow dish, carrot, cucumber, chives, cabbage, olive oil, soy sauce, cilantro, asian chile dipping sauce, soy sauce, sesame chile oil, rice vinegar, garlic, fresh ginger, sugar, water

Taken from food52.com/recipes/2595-vegetarian-spring-rolls-w-asian-chile-dipping-sauce (may not work)