Summer Rolls

Makes 8 medium-sized rolls

8 summer roll wrappers
3/4 cup cooked rice noodles, lightly oiled to keep from sticking
1 cup savoy cabbage, shredded
1/2 cup purple cabbage, shredded
1/2 cup carrots, shredded or julienned
1/2 cup cucumber, seeded and julienned
1/2 red pepper, julienned
1/4 cup scallions, julienned
1/2 avocado, thinly sliced (optional)
2 tablespoons pickled ginger, julienned (optional)
20 leaves basil, washed and spun dry
1/4 cup mint leaves, washed and spun dry

1.    Briefly soak summer roll wrapper in very hot water until it softens and becomes translucent. Be careful handling paper in and out of hot water; be aware of water temperature.
2.    Lay out wrapper on cutting board. A little below the center of the wrapper, place a small amount of each: noodles, cabbages, carrots, cucumber, peppers, scallions, herbs, ginger, and avocado.
3.    Roll bottom half of wrapper over the filling and gently pull tight like a big cigar.
4.    Tuck up both sides and finish rolling.
5.    Cut in half and serve with dipping sauce.

Dipping Sauce

Makes about 1 cup of sauce

1 small clove garlic, combined with salt and mashed to paste
1/4 teaspoon salt
1/4 teaspoon chili sauce (sambal)
2 tablespoons sugar
1⁄4 cup hot water
1 lime, juiced
2 tablespoons Rice vinegar
2 tablespoons fish sauce

     1.   Combine sugar and hot water and stir until sugar dissolves. Add remaining ingredients and mix.