Name: Spring Rolls with Asian Pear Dipping Sauce
Ingredients: Rice paper spring roll wrappers; 2-3 oz Korean sweet potato noodles, boiled and drained; 2 carrots, peeled and julienned; 1 red bell pepper, julienned; 1 green bell pepper, julienned; ¼ small red cabbage, shredded thinly; 1 bunch cilantro, leaves only; ½ Asian pear grated; 1” ginger grated; 1 tbsp soy sauce; 2 tsp brown rice vinegar; 1 tsp ponzu sauce; 1 tsp gochugaru; Salt

Ingredients

Scale

Rice paper spring roll wrappers
2–3 oz Korean sweet potato noodles, boiled and drained
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
¼ small red cabbage, shredded thinly
1 bunch cilantro, leaves only

For the Sauce:

½ Asian pear grated
1” ginger grated
1 tbsp soy sauce
2 tsp brown rice vinegar
1 tsp ponzu sauce
1 tsp gochugaru
Salt

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Instructions

Once all the filling ingredients are prepped. Make the sauce by stirring together the grated pear, ginger, soy sauce, brown rice vinegar, ponzu sauce, gochugaru, and salt. Set this aside for later.
To begin making the rolls, pour some warm water in a rimmed plate. Place a sheet of the rice paper in the water for about 5 seconds to soften it. Carefully place the transparent rice paper onto your work surface. A slightly damp cutting board works well.
Put a little bit of each of your filling ingredients in the lower middle part of the rice paper, making sure to leave 1½ to 2” on each side. Fold in the sides, then the bottom and tightly roll up to the top, like rolling a burrito.
Continue doing this with the remaining ingredients. Serve with the dipping sauce.