Well•Pict Berries & Veggies Spring Rolls
Ingredients for Noodles:
1 package rice noodles
2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. canola oil
1/2 tsp. minced ginger
1/2 tsp. minced garlic
Zest of 1 lemon, reserving lemon juice for sauce
Ingredients for Rolls:
12 spring roll wrappers
1 cup Well•Pict strawberries, hulled and sliced
1 cup Well•Pict raspberries, sliced in half
2 cups cabbage, thinly sliced
1 cup carrots, peeled and julienned
1 cup cucumber, peeled and julienned
3 tbsp. chopped cilantro or mint, or a mix of both
Ingredients for Dipping Sauce:
1 cup sugar
1/2 cup rice wine vinegar
Juice of 1 lemon
2 tsp. soy sauce
2 tsp. fish sauce
2 tsp. minced ginger
2 tsp. minced garlic
1/2 tbsp. minced jalapeños
1/3 cup thinly sliced scallions
In medium size bowl, combine the soy sauce, oil, sugar, garlic, ginger, and lemon zest for the noodles. Cook the noodles according to package directions, then toss in the marinade. Set aside.
Fill a large bowl with hot water. Submerge one wrapper until softened, then carefully remove and place it on a clean kitchen towel. In center of wrapper, layer rice noodles, cabbage, cucumber, carrots, strawberries, raspberries, and a sprinkling of cilantro and/or mint. Fold in the sides and roll up until you have a tight, cigar-like shape. Repeat this process with remaining wrappers and ingredients.
For dipping sauce, mis together sugar, vinegar, lemon juice, soy sauce, fish sauce, ginger, and garlic in a saucepan and simmer over medium low heat until sugar is dissolved (about 5 minutes). Strain and let cool, then add jalapenos and scallions.
Serve rolls with dipping sauce immediately.