Ingredients
- Spring Rolls:
- ½ cup bamboo shoots, shredded
- 2 carrots, cut into matchsticks
- 2 cucumbers, cut into matchsticks
- 1 cup bean sprouts
- 2 cups finely chopped Napa cabbage
- 10 (6") rice paper wrappers
- Dipping Sauce:
- ½ cup juice-sweetened apricot preserves
- ¼ tsp. sesame oil
- 1 Tbsp. low-sodium soy sauce
- ½ tsp. hot pepper sauce
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a large bowl, toss bamboo shoots, carrots, cucumbers, bean sprouts, and cabbage. Divide into 10 equal portions.
- Soak one rice paper in warm water until softened, about 30 seconds. Lay the rice paper on a clean, flat surface. Place one portion of the vegetable mixture in the center of the rice paper. Fold the left and right sides into the middle until almost touching. Roll paper from the bottom to form a roll. Repeat for remaining rice papers.
- To make sauce, whisk together the sauce ingredients in a small saucepan over high heat. Bring to boil, stirring constantly, until well combined (2 minutes). Serve cold spring rolls with warm sauce for dipping.