Vegetable Spring Rolls

Ingredients

• 1/2  cup shredded daikon (Oriental white radish) or radishes
• 2  green onions, thinly sliced
• 2  tablespoons rice vinegar
• 1  small fresh jalapeño or serrano pepper, seeded and finely chopped
• 1  teaspoon sugar
• 1/2  teaspoon toasted sesame oil
• 1/2  cup shredded carrot
• 1/2  cup bite-size cucumber strips
• 2  tablespoons snipped fresh cilantro
• 1  tablespoon reduced-sodium soy sauce
• 1  cup warm water
• 6  8 1/2-inch rice papers
• 1 1/2  cups shredded Boston or curly leaf lettuce

Directions

In a small bowl combine daikon, green onions, vinegar, jalapeño pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.

Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.

Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.

To serve, cut each roll in half crosswise on a diagonal to make 12 pieces.