Grilled Vegetable Summer Rolls

Recipe Ingredients

1		Rice paper wrappers - (abt 16)
1		Hot water
4 cups	584g / 20oz	Coarsely-chopped grilled vegetables - (eggplant, zucchini,
		Onions, red bell peppers)
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Sesame seeds - toasted
1/3 cup	78ml	Pickled ginger
2 cups	220g / 7.8oz	Mixed salad greens
2 oz	56g	Fresh mint
		Sweet Thai Chili Sauce
2		Rice vinegar - (1 qt ea)
3 cups	594g / 20oz	Sugar
1		Red bell pepper - finely diced
1/2		Red onion - diced (large)
1 1/2 tablespoons	22ml	Ginger
3/4 cup	12g / 0.4oz	Cilantro or mint - finely chopped
1/2 tablespoon	7.5ml	Garlic chili sauce

Recipe Instructions

In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint.

Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place the wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 tablespoons of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Sweet Thai Chili Sauce.

Sweet Thai Chili Sauce: In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls. (Makes 1 quart)

This recipe yields 16 wraps.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9631) - from the TV FOOD - NETWORK

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