Spring-y Spring Rolls and Carrot Ginger Miso Sauce (Kopie)

*****
Spring-y Spring Rolls

•1 dozen medium rice paper sheets
•1 head napa cabbage, shredded
•3 cups escarole (or soft lettuce), shredded
•2 cups micro basil
•2 cups whole mint leaves
•3 avocados, segmented

Carrot Ginger Miso Sauce - adapted from Bon Appetit

•2 tbsp miso paste
•1/4 cup minced spring onion
•6 tbsp olive oil
•2-3 tbsp finely grated carrot
•2-3 tbsp finely grated ginger
•1 tbsp toasted sesame oil
•t tsp rice wine vinegar
•2 tbsp honey (brown rice syrup for vegans)
•juice of one lemon
•sprinkle of salt
Submerge a single spring roll wrapper in a bowl of hot water until completely pliable, about 15 seconds. Remove, and gently set on a flat surface. Layer with cabbage, escarole, avocado, and herbs. Construct a roll like a burrito; start with the bottom and cover the horizontal line of veggies. Fold in both sides and press to seal. Roll up tightly to the top and seal the edge. Set aside. Repeat.

For the sauce “Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined.”