No cook springs rolls turn dinner into a work of art

Soak a fistful of thin noodles in boiling water for a few minutes until softened, then rinse under cold water until chilled. Fill a baking dish with warm water and soak the round rice paper wrappers until just pliable but not limp, about 20 seconds.

Lay one flat on a cutting board and fill it with some rice noodles and whatever vegetables, herbs and leftover meats you have in the fridge, think rotisserie chicken, carrot matchsticks, julienne peppers and cucumber, sliced avocado, fresh mint, coriander and basil.

Then comes the fun part: Tuck in the ends and wrap them into tight cylinders like burritos. Lastly, whisk together this Simple Ponzu Sauce.


Combine 1 TBS sugar,  1 TBS warm water in a small bowl, stirring to dissolve the sugar.

Stir in 1 TBS fresh lime juice, 1 TBS mirin (sweet Japanese rice wine), 1 TBS soy sauce and 1 TBS unseasoned rice vinegar



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