Fresh Vegetable Spring Rolls - cooking recipe

Ingredients

12 round rice paper, dipped in hot water for 20 seconds until soft and drained
Dipping Sauce
1/4 cup hoisin sauce
1/4 cup ketjap manis
1/4 teaspoon chili sauce
Filling
1/4 head Chinese cabbage, shredded
2 carrots, grated
1 red capsicum, thinly sliced
3 green onions, sliced
100 g bean sprouts
4 kaffir lime leaves, shredded
2 tablespoons finely chopped mint
4 tablespoons chopped nuts
200 g vermicelli rice noodles, soaked in hot water 10 minutes drained

Preparation

For Sauce mix together all ingredients.
For filling mix together all the vegetables.
To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
I often just put everything out and people make their own.