Vegetarian Spring Rolls

2

large carrots, julienned

2
tbsp.

slivered green onions

1/3
c.

thinly sliced napa cabbage

1
tbsp.

olive oil

1
tbsp.

minced fresh cilantro

1/4
tsp.

ground black pepper

1

package (3 ounces) dried bean thread noodles

16

(8″) rice-paper rounds, softened (see note)

2
tsp.

slivered fresh basil or mint

1
tbsp.

reduced-sodium soy sauce

1
tsp.

dark sesame oil

1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.
2. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2″ pieces. Set aside.
3. Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1″ from the lower edge of each rice-paper
4. round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides and roll up tightly. Press to seal. Place on a plate; cover with plastic wrap. Refrigerate for 10 minutes.
5. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.