Chile Spring Rolls

This was my first take at making a spring roll. I made up the dipping sauce to go with it because I didn't have anything the recipe I was looking at had for their sauce.

Chile Spring Rolls

Rice paper

Rice noodles- cook as directed on package

Avacado (a MUST :D )

Shredded Carrot ( or matchstick carrots)

fresh Spinach

Purple Cabbage thinly sliced

Red or yellow bell pepper (I only had green at the time) thinly sliced

Chile dipping sauce

3 T Liquid Aminos (or Tamari)

small drop of mustard

1/4-1/2 t stevia

1/8-1/4  t GF Chile powder

cayenne to taste - start with one sprinkle

*ditto* crushed red pepper

small squirt lime juice

Take a piece of rice paper and submerge it in a bowl of hot water for about three seconds, coating the whole paper ( it will still be  too tough to wrap but you want it that way- it will soften as you add toppings) . Put it on a plate and add your toppings of choice, including the rice noodles. then wrap it like a burrito. If it breaks or starts to fall apart, get another rice paper ready and wrap burrito style over the current one ( I did this every time- I ain't no pro here)

Cut diagonally in the middle and pour some dipping sauce over the top to taste.