Ingredients
3 cups shredded cabbage or romaine lettuce1/4 cup Thai chili sauce8 spring roll wrappers or rice papers (8 inches)1 small sweet red pepper, thinly sliced1/2 cup thinly sliced sweet onion1 small ripe avocado, peeled and thinly sliced4 fresh basil leaves, thinly slicedAdditional Thai chili sauce, optional
Preparation
In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce.
