Rice Wrapper Spring Rolls
- 8 rice wrappers
- 4 oz rice vermicelli
- 1/2 C. shredded carrots
- 1/2 tsp. sesame oil
- 1/4 lb. string beans, cut into matchsticks
- Optional: 4 oz. imitation crab or deli sliced turkey - shredded
- Dipping Sauce:
- 1/2 C. ponzu (dumpling) sauce
- 2 shakes of chili sauce or hot oil
Soften vermicelli in hot warm water. Cut with scissor to make bite-sized. Drain well, place in bowl and sprinkle with sesame oil.
Soften the rice wrappers, one at a time, in a pie plate type bowl filled with hot water. Be careful when picking up out of the water as they tear easily. Place on plate that has been sprayed with cooking spray. Fill with desired fillings (don't over stuff).
Roll up, folding in corners like a burrito. Place on another plate that has been sprayed with cooking spray. Serve two rolls per person.