Spicy Asian Rice Paper Rolls
1 package rice vermicelli noodles
8 rounds dried rice paper
1 cup shredded Chinese (savoy) cabbage
½ cup bean sprouts
2 carrots, peeled and shredded
¼ cup blanched roasted peanuts (optional)
Fresh mint, picked off stems
Fresh coriander, picked off stems
2 cup diced scallions

Lime-Ginger Dipping Sauce
1 tablespoon peeled and grated ginger
¼ cup rice vinegar
¼ cup squeezed lime juice (4 limes)
¼ cup low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (more if you like a little heat)

Whisk all sauce ingredients together. Let sit for half hour to
mingle the flavors.
Cut up all vegetables as above.
Pour boiling water over noodles and leave for 2 minutes.
Drain, chop loosely, and set aside.
Dip each rice paper roll into boiling water for a few seconds
until soft. Spread out on the counter.
On each piece of rice paper, place some shredded cabbage,
noodles, carrots, bean sprouts, nuts, mint, and coriander leaves.
Fold the rice paper into small rolls.
Serve with dipping sauce.