Fresh spring rolls

1 zucchini, grated
1 carrot, grated
1/4 head cabbage, grated finely
1/4 cup fresh herbs (basil, mint, and cilantro are great!)
5-6 green onions, chopped
1-2 cup glass Vermicelli noodles (cooked, drained, cut and cooled)
1 Tbsp soy sauce
1 Tbsp lime juice
pinch ground ginger

1 head leaf lettuce, washed
Spring roll rice papers (galettes de riz)





Toss together all ingredients together (except lettuce and wrappers) in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of vegetable mix on wrapper and roll them like a burrito.

Place on lettuce leaves to serve (and keep from sticking!). Serve with a dipping sauce.

Dipping sauce recipes