Cold Pickled Watermelon Rind Spring Roll

Team Vietnam (Carlos, Mike, Emily, Josie, Mia, Betty, Sam) - Top Chef, Season 2

Ingredients:

10 six inch spring roll wrappers
1 c. shredded carrot
1 c. shredded daikon
1 c. sliced pickled watermelon rind
2 c. napa cabbage, thinly sliced
3/4 c. very thinly sliced cilantro leaves
1/2 c. very thinly sliced mint leaves

Directions:

• Place spring roll wrappers in a bowl of warm water for about ten minutes to soften.
• In a medium bowl, combine carrot, daikon, watermelon rind, cabbage, cilantro and mint.
• Remove one wrapper at a time, pat dry with paper towels.
• Place a heaped spoonful of vegetable mixture in the center of the wrapper.
• Fold two ends over filling.
• Roll gently, keeping ends tucked as you roll.
• Wrap tightly in plastic wrap.
• Repeat with remaining wrappers and filling.
• Refrigerate rolls for one hour before serving.