- 3/4 cup julienne carrots
- 3/4 cup julienne zucchini
- 1/2 cup shiitake mushrooms
- 1 cup sauerkraut
- 2 8½-inch spring roll wrappers
place one spring roll wrapper on a flat plate and run warm water for about 10 seconds over each side (until it feels flexible enough to roll). if it softens too much it will tear easily, so make sure it retains a little bit of its starchiness. on the same plate, place half of the ingredients near one side rice paper and make a small fold over them. fold in the sides, and then finish tightly rolling up the rest of the roll. it's sort of a burrito style roll, if you know what i mean (i always forget to take pictures of the process). repeat with the other wrapper and remaining ingredients.
for the sauce, i prefer 1 part rice vinegar to 1 part nama shoyu/soy.