Oriental Spring Rolls

Ingredients – yields 20 pcs

20 rice paper sheets
200g bean sprouts
200g pea shoots
100g alfalfa hay
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons ginger, minced
1 tablespoons garlic, minced
1 tablespoon soya sauce
¼ cup sesame oil
Salt and pepper to taste

Cut pea shoots and bean sprouts into smaller segments, and combine in a large bowl with alfalfa hay. Set aside

In an upright mixer, combine honey, rice vinegar, ginger, garlic, and soya sauce. Mix well over high speed, then slowly incorporate oil over medium speed.

Cover sprout mix with dressing and refrigerate 20 minutes.

To prepare rice paper, fill a large pan with warm water and soak the sheets one at a time for approximately 2 minutes. Carefully remove from water and allow to dry flat 2 more minutes before rolling

Place approximately 2 ounces of filling near the bottom edge of the rice paper. Fold the bottom flap over, then fold the sides up into the middle and roll up tightly

Serve chilled with hoisin, teriyaki, or plum dipping sauce.

Bon appetit!

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