Vegetable Spring Rolls with Ginger Lemongrass Dipping Sauce

SPRING ROLLS
Mise en place is the French term for “everything in its place”. This rule of cooking is very important for rolling spring rolls. In addition to rice paper wrappers, noodles and all of the prepped vegetables you will need a large bowl with warm water, a clean work surface, and a plate for the assembled rolls.

First, take a rice paper wrapper and place it into the
warm water. After about 10 seconds it softens (the warmer the water, the faster it softens). Remove paper carefully from the water and place it onto your clean work surface.

Place about 10 strands of prepared rice noodles, one romaine leaf, 2 slices of cucumber, 2 slices of carrot, 1 sugar snap pea (if using) and 1 slice red pepper onto the left side of the wrapper.

Fold the wrapper in half, bringing the bottom edge near the top edge. Fold in half again, bringing the right side over to the left side. Roll upwards to encase the vegetable ingredients into a roll.
Place the assembled rolls on a plate for serving and repeat with the remaining wrappers and filling ingredients.

DIPPING SAUCE

Whisk vinegar and honey together in a small saucepan over medium heat. Bring to a low boil, then reduce heat and simmer for 10-15 minutes until reduced and thickened slightly. Stir in garlic, ginger, chili flakes and lemongrass. Pour into a glass container and place in refrigerator for 30 minutes or until chilled.

Serve the sauce in individual bowls for dipping, alongside your plate of rolls.

Nutrition Info per 2 rolls with 2 Tablespoons of dipping
sauce: 142 calories, 1 g fat, 32 g carbohydrates