Crispy Vegetable Spring Rolls with Sweet and Sour Dipping Sauce

Ingredients

• Sriracha (1 tablespoon)
• Garlic (2 cloves, minced)
• Rice vinegar (2 tablespoons)
• Honey (1 tablespoon)
• Soy sauce (2 tablespoons)
• Lime juice (2 tablespoons)
• Mint leaves (1/4 cup, chopped)
• Cilantro (1/4 cup, chopped)
• Green onions (2, thinly sliced)
• Red bell pepper (1, julienned)
• Cucumber (1, julienned)
• Carrots (2, julienned)
• Rice paper wrappers (8)

Instructions

1. In a large bowl, combine the carrots, cucumber, red bell pepper, green onions, cilantro, mint leaves, lime juice, soy sauce, honey, rice vinegar, minced garlic, and sriracha. Mix well until all vegetables are evenly coated.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens but is not overly mushy.
3. Lay the softened wrapper flat on a clean surface or cutting board. Place a few tablespoons of the vegetable mixture in the center of the wrapper.
4. Fold the bottom of the wrapper up over the filling, then fold the sides in towards the center. Roll the wrapper up tightly to enclose the filling, ensuring there are no gaps.
5. Repeat the dipping and rolling process with the remaining wrappers and filling, placing the completed rolls on a plate, seam-side down.
6. For the sweet and sour dipping sauce, combine equal parts of honey and rice vinegar in a small bowl. Add soy sauce to taste and a splash of sriracha for an extra kick.
7. Serve the spring rolls with the sweet and sour dipping sauce on the side.