FRESH SEAWEED SPRING ROLLS

INGREDIENTS:

• 8 rice paper wrappers
• 1/2 cup cooked and cooled Vermicelli rice noodles
• 1 medium carrot, julienned
• 1/2 bell pepper, julienned
• 1/2 daikon radish, julienned
• 4 scallions, thinly sliced on a bias, whites removed
• 3/4 cup Atlantic Sea Farms fermented seaweed salad
• Fresh herbs (like mint, cilantro, basil, or shiso) – optional
• Shredded Cabbage (red or green)

STEPS:

1. Bring a pot of water to a rolling boil. Use enough water to fully submerge the noodles.
2.  Add the vermicelli noodles to the boiling water. Cook them according to the package instructions, typically for 2-4 minutes. The noodles should be tender but not mushy.
3. Once cooked, immediately drain the noodles in a colander. Rinse them under cold water to stop the cooking process and remove excess starch. This also helps keep the noodles from sticking together.
4. After rinsing, let the noodles drain thoroughly. You can spread them out on a clean kitchen towel or paper towels to remove any excess water. Set aside. 
5. Julienne the carrot and daikon radish into thin matchstick-sized pieces.
6. Shred cabbage into thin matchstick-sized pieces. 
7. Slice the scallions on a 45 degree bias, discard scallion whites or reserve for another dish.
8. Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens.
9. Carefully lay the softened wrapper flat on a clean, damp surface or cutting board.
10. Place a small amount of each ingredient—noodles, carrot, daikon, scallions, and a spoonful of the Atlantic Sea Farms fermented seaweed salad—onto the bottom third of the wrapper.
11. Add any optional fresh herbs and cabbage.
12. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly until fully sealed.
13. Repeat with the remaining wrappers and filling.
14. Serve the fresh spring rolls chilled with your favorite dipping sauce. Enjoy!