Veggie Spring Rolls With Cashew-Ginger Dipping Sauce

• 1 cup alfalfa sprouts
• 1 1/2 cups peeled carrot, cut into thin matchsticks
• 1 cup finely shredded Napa cabbage
• 1 cup thinly sliced red bell pepper
• 3/4 cup chopped fresh basil
• 3/4 cup fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 (8-inch) rice paper wrappers
• 1 large avocado, thinly sliced

1. Combine first 9 ingredients in a large mixing bowl; toss to combine.
2. Fill a large shallow pan with warm water. Gently soak 1 rice paper wrapper in water until malleable; place on a flat work surface. Place 1/2 cup of veggie filling toward one side of wrapper; top with 1 avocado slice. Fold in ends of wrapper; roll tightly to enclose. Repeat with remaining wrappers and filling. Serve with Cashew-Ginger Dipping Sauce.

alfalfa sprouts, peeled carrot, cabbage, red bell pepper, fresh basil, fresh mint, fresh cilantro, salt, freshly ground black pepper, rice, avocado

Taken from www.myrecipes.com/recipe/veggie-spring-rolls (may not work)