12 unbroken rice sheets (approx 8 inch diameter)
1 cup washed and chopped Vietnamese mint
4 large carrots – peeled and finely shredded
1 piece ginger (approx 2 inch) grated
½ cup gluten free soy sauce
3 or 4 radishes – topped and finely shredded
2 tablespoons sesame seeds
12 large washed spinach leaves
1. Place clean damp towel on a flat working bench
2. Place rice sheets in two rows and fold towel across top
3. Place more rice sheet on folded towel and cover with the rest of the wet towel
4. In a large bowl combine all ingredients except spinach leaves
5. Carefully uncover first row of rice sheets
6. Place a spinach leaf on each rice sheet
7. Place two spoonfuls of mixture onto leaves near an edge
8. Fold sides of rice sheets with spinach leaf inwards over mixture
9. Roll rice sheets starting with filling end
10. Place a damp tea towel on a plate, then place rolls on towel but do not allow rolls to touch
11. Repeat with next row of rice sheets until 12 rolls are made
12. Fold damp towel over rolls and place in refrigerator until ready to eat
