Recipe information
Yield
Makes 24
Ingredients
Preparation
Step 1
Bring pot of water to boil. Add cabbage and cook until wilted, about 1 minute. Using slotted spoon, remove cabbage. Refresh under cold water and drain. Pat leaves dry. Using small knife, remove thick center vein. Return water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Step 2
Arrange 4 leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Step 3
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Step 4
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
