Spring Rolls

2 oz dry black bean spaghetti or buckwheat soba noodles cooked according to package. Drained and reserved.

½ cup cilantro, loosely packed and roughly chopped
½ cup scallions, thinly sliced
10 basil leaves, chiffonade or minced if necessary
20 mint leaves, chiffonade or minced if necessary
½ cup purple or regular carrot, grated
¾ cup cabbage, thinly sliced
½ cucumber, peeled and thinly sliced, about 2" long
½ red bell pepper, thinly sliced, about 2" long
½ yellow bell pepper, thinly sliced, about 2" long

Toss above ingredients together in a bowl and reserve.

1 firm avocado, halved and pit removed
1 package spring roll wrappers

Find an undamaged sheet of rice paper and dip it into warm water for about 15 seconds or until the sheet is pliable.

Place the sheet onto a wooden cutting board or large ceramic plate. Place about one ounce of filling onto the rice paper, off-center, closest to you.

Using a spoon, scoop out a ¼-inch thick wedge of avocado and set it onto the filling.

Pull the bottom of the rice paper over the top of the filling then fold both sides over toward the center (like a burrito).

Gently pulling toward you, roll the spring roll up toward the top.

Cut spring rolls in half and serve with dipping sauce.

The juice of 1 lemon, 1 lime, and 2 tangerines
1 tsp minced fresh ginger
¼ tsp minced raw garlic
1 tablespoon rice wine vinegar
¾ cup reduced sodium soy sauce

Whisk all ingredients in a bowl and reserve cold

Yields about 15+ spring rolls