Sarasota's Vegetable Summer Spring Rolls

Step 1: Dipping Sauce ... Mix all the ingredients for the sauce in a small bowl. Add a bit more vinegar, if you prefer it with a bit more 'tang.' Cover with plastic wrap, and refrigerate until ready to use.

Step 2: Dressing ... Add all the ingredients to a small bowl and mix to combine. Set to the side.

Step 3: Noodles ... Some recipes call to drop them in boiling water. Personally, I just get a bowl of very hot water; and drop them in. Stir to break them up and cover with a plate. And, 10 minutes later (or according to package directions), they are done. Drain and toss with the sesame oil.

Step 4: Vegetable Filling ... There are a few ways to prepare this ... you can grate all the ingredients (using a box grater), use a mandolin and then julienne, a food processor; or, hand chop. I like using the mandolin; but, my favorite way is a food processor. It works great, saves tons of time; and, by far the easiest way. But any method will work. The idea is, you want all the vegetables cut in a small julienne or grate, so they will wrap easily. Note: After you cut the cucumbers, lay them on a plate lined with a paper towel - it will absorb any extra moisture. It only takes a few minutes.

Step 5: Then, add all the vegetables to a small bowl, and toss with the dressing.

Step 6: Wrappers ... You will need a shallow pan for this - acake or pie pan works great. Add a small amount of warm water to the pan. YOU don't want it boiling, but hot. Add the wrappers (1 at a time); and, let them set about 5 seconds until it softens. When it starts to curl, flip it over for just another couple of seconds. Remove from the water and set on a sheet of parchment paper or a plate point side towards use (like a triangle). I use parchment paper.

Step 7: Wrap and Roll ... Add 2-3 mint leaves to the enter of the wrapper across - horizontally. Then add, the noodles (remember, they were just tossed with the sesame oil), and top with the vegetable filling; and, finish with the cilantro.

Step 8: Remember, that you need enough noodles and filling to make egg rolls; so, I like to portion everything out first before filling the wrappers.

Step 9: Then roll. Start by folding over the bottom point, roll once; then, tuck in the sides, and continue to roll (like a burrito). Add to a platter, and cover tightly with plastic wrap. Make sure to serve within 1 hour. They can get soggy if they sit too long.

Step 10: Serve and ENJOY! ... Serve whole, or cut in half on an angle. Perfect as an appetizer, lunch, or dinner. Serve with the sauce and dig in!