Summer Rolls with Miso Sauce

• 1/4 cup white miso paste
• 2 green onions, chopped (about 1/4 cup)
• 2 Tbs. lemon juice
• 1 Tbs. lime juice
• 1 Tbs. rice wine vinegar
• 1 Tbs. dark sesame oil
• 1 Tbs. light brown sugar
• 18 tsp. chili powder
• 1/4 cup olive oil
• 4 medium-size carrots, shredded
• 1 small cucumber, peeled, seeded, and julienned (about 3/4 cup)
• 1/2 cup cilantro leaves
• 1/4 cup fresh mint leaves
• 2 green onions, chopped (about 1/4 cup)
• 15 rice paper wrappers

1. To make Miso Sauce: Puree all ingredients in food processor.
2. Chill.
3. To make Summer Rolls: Combine carrots, cucumber, cilantro, mint, and green onions in bowl.
4. Dip 1 wrapper in warm water 30 seconds, or until soft.
5. Place on towel and blot excess water with paper towels.
6. Spoon 2 Tbs.
7. vegetables on bottom third of wrapper.
8. Roll, fold in sides, and continue rolling like a burrito.
9. Repeat with remaining wrappers and filling.
10. Cover, and chill up to 2 hours.
11. Slice each roll in half diagonally.
12. Serve on platter with Miso Sauce.

white miso paste, green onions, lemon juice, lime juice, rice wine vinegar, sesame oil, light brown sugar, chili powder, olive oil, carrots, cucumber, cilantro, fresh mint, green onions, rice

Taken from www.vegetariantimes.com/recipe/summer-rolls-with-miso-sauce/ (may not work)