Vegetable Spring Rolls

12 6-inch-round rice wrappers
12 lettuce leaves
1 cup shredded cabbage
2 carrots, peeled and sliced
1/2 cup sliced bamboo shoots
1/2 cup sliced turnips
2 scallions, sliced
1/4 cup your favorite sauce (try a chili sauce)
Red pepper flakes (garnish)

• Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until soft. Spread a towel on a work surface and place each wrapper on the towel.
• To assemble the rolls, place one lettuce leaf on top of the wrapper and arrange a small amount of the remaining vegetables on each, about halfway between the edge nearest you and the center of the wrapper. Add a 1/2 teaspoon of your favorite sauce to each (try a spicy chili sauce or a sweet and sour sauce).
• Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers. Garnish with red pepper flakes if desired and use the remaining sauce for dipping.

Makes 6 servings