SPRING ROLLS WITH CHILI LIME DIPPING SAUCE

Rice paper

Bowl of warm water
Sprouts
Julienned carrots
Julienned Napa cabbage
Julienned red peppers
 

Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.

CHILI-LIME DIPPING SAUCE:
4 tablespoons cup lime juice
4 tablespoons rice vinegar
4 tablespoons water
2 tablespoons sugar
1 teaspoon red chilies
1 scallion, finely chopped
1 teaspoon sesame oil

In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

Yield: 1/2 cup dipping sauce