THAI WRAPS

Ingredients

• ​1 1/4 cups shredded carrots
• 2 1/4 cups shredded napa cabbage
• 1 cup bean sprouts
• 1/2 cup chopped fresh cilantro
• 1 green onion, chopped
• 1 1/2 tbsp grated fresh ginger
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 3/4 tsp Chinese five-spice powder
• 1/2 tsp red pepper flakes
• 24 rice paper wrappers (6 inch)
• Thai Dipping Sauce

Directions

1. Combine carrots, cabbage, bean sprouts, cilantro, green onion, ginger, rice vinegar, sesame oil, soy sauce, five spice powder and red pepper flakes. Cover and refrigerate 8 hours. Drain.
2. Place rice paper wrappers, one sheet at a time, in warm water just until softened, about 30 - 45 seconds.
3. Spoon 1 tbsp of vegetable mixture above lower edge of wrapper. Fold bottom edge over filling; fold in both sides and roll up. Place, seam side down, on a serving dish. Repeat with remaining filling and wrappers.
4. Cover with lightly dampened paper towels and plastic wrap. Refrigerate for up to 24 hours. Serve with Thai Dipping Sauce.

Ingredients

• 1/2 cup fresh lime juice
• 4 tsp packed brown sugar
• 2 tsp grated fresh ginger
• 2 tsp finely chopped peanuts
• 1 tsp finely chopped green onion

Yield: Makes 3/4 cup.

Directions

1. Combine all ingredients. Cover and refrigerate for at least 8 hours and up to 48 hours.