For the Spring Rolls:
1 cup shredded jicama1 cup shredded carrot1/2 cup finely sliced green onion1 red pepper thinly sliced1 cups daikon root1/2 cup chopped cilantroSalt and freshly ground pepper8 very thin 8-inches round or square (rice paper) spring roll wrappers
(+ 1 bowl with 2 cups room temperature water to soften rice paper)
Garlic-Soy Dipping Sauce:1/2 cup soy sauce1/4 cup rice vinegar2 tablespoons peanut oil1 teaspoon hot sesame oil1 teaspoon minced garlicPinch of sugarSpicy Peanut Dipping Sauce:2 tablespoons finely chopped garlic1/2 cup smooth peanut butter1/2 cup soy sauce1 teaspoon sugar1 tablespoon rice vinegar1 tablespoon hot chile oil1/2 cup cilantro leaves, finely chopped
1. Combine all vegetables in a bowl and season with salt and pepper to taste.2. Soak the wrappers one by one (as you use one, add another to the bowl of water, letsoak 1 minute until soft).3. When the wrappers are soft, lay them on a flat surface and pat dry. Put a 1/8 of thefilling in the bottom third of the wrapper, bring the edge over the filling, fold in the sidestightly. Roll tightly. Serve with sauces.
4. For the sauces, combine all ingredients just before serving.
Recipe adapted from Chef Bernard Kinsella