Vegetarian Spring Rolls - cooking recipe

Ingredients

Dipping Sauce
1/4 cup lime juice
3 tablespoons sugar
2 tablespoons cilantro, chopped
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon ginger, peeled and minced
1 garlic clove, minced
1 teaspoon sesame oil (dark)
1 pinch crushed red pepper flakes
Spring Rolls
1 teaspoon canola oil
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1/2 lb savoy cabbage, shredded
1 onion, sliced
1 tablespoon reduced sodium soy sauce
2 ounces rice noodles
1/2 cup carrot, grated
2 teaspoons sesame oil (dark)
16 rice paper, wrappers (6-inch round)

Preparation

Whisk together ingredients for dipping sauce and set aside.
In large skillet over medium heat, swirl canola oil and add garlic and ginger. Cook, while stirring, for 1 minute. Add cabbage, inion, and soy sauce and increase heat slightly. Cook until vegetables are tender, stirring occasionally, about 15 minutes. Transfer mixture to separate bowl.
Place rice noodles in large bowl and add enough hot water to cover, allow the noodles to sit until soft, about 10 minues. Drain and rinse with cold water and drain again. Cut noodles into 2 inch segments and transfer to cabbage mixture.
Add carrot and seasme oil and toss to coat.
Assemble the rolls by dipping one end of the wrapper in a bowl of warm water. Add 2 tablespoons of mixture to middle of wrapper and fold in sides. Roll up wrapper to enclose filling.
Makes 16 rolls.