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For spring rolls:
Place the rice paper in cold water. Leave it about 30 seconds until it becomes flexible.
On a dry cloth, place the wet rice paper and then the vegetables in the center. Fold the rice paper to wrap it around the vegetables. Fold its ends and bring them back to the center to form a roll.
Repeat these steps to form each of the rolls.
For the sauce:
Mix all ingredients in a small bowl until smooth.
Serve with young shoots, and extra veggies of the recipe. Place the sauce and your dessert in the second box.