• First prepare all vegetables before assembling.
• Cut red peppers, cucumbers, and carrots in a matchstick form.
• Chop cabbage and finely chop cilantro.
• Cook rice vermicelli according to the directions.

How to soften Spring Roll Skins

• Fill a 9 inch pie plate with warm water, I use hot tap water.
• Then roll the skin in water until it is pliable.
• Then lay your spring roll skin on a clean working surface.
• Add a butter lettuce leaf, rice vermicelli, red peppers, cucumbers, carrots, chopped cabbage, sliced radishes, and chopped cilantro.
• Next, tuck and roll once and then fold in each side.
• Then tuck and roll again until have a finished fresh spring roll ready to be dipped in yummy spicy carrot ginger sauce!
• Lay finished spring rolls on wax paper for easy removal.

For the Spicy Carrot Ginger Sauce

• In a small saute pan add the carrots and water.
• Bring carrots to a simmer and cover and cook for 5 minutes.
• In a blender add carrots (including the water they cooked in), rice vinegar, extra virgin olive oil, fresh grated ginger, salt and pepper, and sugar.
• Blend until well combined.
• Pour in a serving a dish and stir in ¼ tsp red pepper flakes. Allow the sauce to completely cool, then place in the refrigerator until chilled.
• Serve with Fresh Spring Rolls and enjoy!