Summer Rolls

Ingredients:

* 9-10 sheets of rice paper (they are also called Spring Roll Paper)

* 1 container of white button mushrooms, lightly stir fried. 

* 1/2 of a large green bell pepper (or yellow or orange)

* 1 long red bell pepper

* 1 thin carrot

* Water

Dipping Sauce:

* 1/2-1 tsp of freshly grated ginger

* Juice from the cooked mushrooms

* 1 tbsp of tahini or peanut butter

* 1 tbsp of mild soy sauce

* 1 tbsp of water

1. Thinly slice the bell peppers, making them no thicker than a french fry. Half the long red bell peppers.

2. Cut the carrot in half width-wise, then slice it as thinly as possible.

3. Cook the mushrooms on a pan with the lid on. Once tender, strain the mushrooms, squeezing out as much of the juice into a small bowl as possible. Set bowl aside. 

4. Fill a large bowl (at least as wide as the diameter of the rice paper) with water. Soak one sheet of rice paper at a time. Soak for 1-2 minutes. You'll know when it's ready for wrapping. 

 5. Lay the wet rice paper out on a cutting board. Wrap the summer roll like you would wrap a burrito. Pretend that the paper is a smiley face (or frown face, if that suits you :D), and place your veggie filling on the smile. Roll the summer roll from the bottom of the smile, tucking in the filling tightly without tearing the rice paper. Half way through rolling, fold in the rice paper from the sides and continue rolling. Set the roll on a plate and repeat this step until you run out of filling.

 

6. Combine all the ingredients for the dipping sauce in the small bowl of mushroom juice and mix with a fork or a small whisk. 

ENJOY!