Bowl of warm water
Julienned Napa cabbage
Julienned red peppers
Asian chili-lime dipping sauce:
4 tablespoons lime juice
4 tablespoons rice vinegar
4 tablespoons water
2 tablespoons sugar
1 teaspoon red chilies
1 scallion, finely chopped
1 teaspoon sesame oil
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.
ASIAN CHILI-LIME DIPPING SAUCE:
Let stand at room temperature before serving
or store in the refrigerator. Yield:
1/2 cup dipping sauce