Chef Jessi

Fresh Spring Rolls

6 rice paper wrappers (9 inch diameter)
2 cucumbers, julienned
3 carrots, julienned
1 cup bean sprouts
1 (8oz) package of spinach
24 leaves of basil
24 leaves of mint

Place very warm water in a bowl or large skillet.  Add one rice paper wrap and allow to soak for 30 seconds until softened.  Place softened rice paper wrap on table.  If you have rice paper wraps that are cracked or damaged, it will be best to use two wraps.  Lay out 4 basil leaves in the bottom space of the wrapper closest to you, leaving an inch and a half space on each side for rolling.  Make a layer of spinach, using about 8 leaves of spinach.  Layer the carrots, leaving a small amount of spinach visible on both sides, so it protects the rice paper from tearing because of the carrot corners.  Layer cucumber and bean sprouts.  Place mint leaves over the veggies.  Make one more layer of spinach, at least 4 leaves, just as a top layer.  Be careful not to fill the spring rolls to full or it will be very difficult to wrap.  Fold the wrapper over from the bottom up while tucking the veggies in to achieve a tight wrap.  Make one revolution and the fold the two sides in and continue to roll up.

Sweet Chili Dipping Sauce

1 cup water
1/3 cup rice wine vinegar
2/3 cup sugar
3 cloves garlic, minced
2 TB red jalapeño, chopped
2 tsp salt
1/2 tsp fish sauce
1 TB lime juice
* optional 1/8 -1/4 tsp of cayenne pepper, depending on heat level of peppers and desired spice level

2 TB water 
2 TB cornstarch

Mix all of the above ingredients together except the cornstarch and 2TB of water in a non reactive saucepan and simmer for 5 minutes.  Mix the cornstarch and 2TB of water together in a small bowl or cup to make a slurry.  Add to the pan and cook for an additional 2 or 3 minutes until thickened.

Makes 1 1/2 cups