Spring Roll, Master Recipe

Name: Spring Roll, Master Recipe
Ingredients: 2 ounces rice vermicelli noodles; 1/4 cup mint leaves; 1/4 cup basil leaves (preferably Thai); 1/4 cup cilantro leaves; 3/4 cup chopped, sliced, or shredded vegetables, greens, or fruit (like asparagus, beans sprouts, carrots, cucumbers, or kimchi); 3/4 cup chopped or sliced protein (like raw salmon or tuna, tofu, or cooked meat or poultry); 4 to 8 (8-inch) rice paper rounds, nori sheets, or large, pliable lettuce leaves (like red leaf, or Boston); 1/2 cup dipping sauce of your choice (like ginger-scallion sauce, miso thinned with water, Sriracha mayonnaise, or plain soy sauce)

Spring Roll, Master Recipe was pinched from <a href="http://www.nytimes.com/recipes/1014727/Spring-Roll-Master-Recipe.html" target="_blank">www.nytimes.com.</a>

INGREDIENTS

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2 ounces rice vermicelli noodles

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1/4 cup mint leaves

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1/4 cup basil leaves (preferably Thai)

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1/4 cup cilantro leaves

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3/4 cup chopped, sliced, or shredded vegetables, greens, or fruit (like asparagus, beans sprouts, carrots, cucumbers, or kimchi)

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3/4 cup chopped or sliced protein (like raw salmon or tuna, tofu, or cooked meat or poultry)

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4 to 8 (8-inch) rice paper rounds, nori sheets, or large, pliable lettuce leaves (like red leaf, or Boston)

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1/2 cup dipping sauce of your choice (like ginger-scallion sauce, miso thinned with water, Sriracha mayonnaise, or plain soy sauce)

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