35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!