Sweet Pea Shoot Spring Roll
Ingredients
1 package thin rice noodles
1 package rice wrappers
1 cup pea shoots
Small bunch fresh chives, mint or basil
1 seedless cucumber
3 carrots
1 tablespoon sesame oil
2 tablespoons tamari, more for dipping
1 teaspoon rice wine vinegar
Directions
Cook rice noodles according to package directions. Soak in cold water until ready for use, this will keep rice noodles separated and easy to use.
Make cucumber and carrot ribbons with a vegetable peeler. Set aside with the pea shoots and fresh herbs, if desired.
Drain rice noodles and season with sesame oil, tamari and rice vinegar.
Gently wet 1 spring roll wrapper with wet finger tips. Do not soak. Once you have brushed both sides with a little water, let the wrapper sit for 30 seconds until it is pliable. Roll up with a few vegetable peels, pea shoots and seasoned rice noodles.