Spring Rolls + Hot Sauce

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Candice Kumai


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12 8 1/2-inch spring roll wrappers (available in Asian markets and the produce section of some supermarkets)

A medium bowl of warm water to moisten the wrappers

A wet cutting board (to keep them from sticking) as you fill and roll the spring rolls

Stir-fried shrimp, thinly sliced or baked, thin sliced tofu

Red bell peppers, seeded and sliced into long, thin strips

Shredded carrots

Bean sprouts

Sugar snap peas, blanched in boiling water, drained, and sliced on a diagonal into thin strips

Snow peas, sliced on a diagonal into thin strips

Sweet corn, preferably grilled or broiled (for a smoky flavor) and sliced off the cob

Toasted sesame seeds

Scallions or chives, trimmed and sliced on the bias

Hot sauce (I love Lan Chi chili pastes + Sriracha, rooster sauce duh?)

Fresh whole basil leaves

Fresh whole cilantro leave

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