1 medium size Jicama (remove skin, julienne sliced)
4 cups shredded carrots
1/2 English cucumber, thinly sliced
1/4 head of red cabbage, sliced
fresh mint leaves
fresh basil leaves
2 cups Island Heat Sauce (for dipping)
Add hot water to a wide-mouth bowl. Lightly wet the surface you’ll be using to layout the rice paper wraps. Setup all your ingredients, minus the dipping sauce, nearby for quick assembly.
Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet surface. Place a lettuce leaf on top of the rice paper. Then, lay the vegetables, mint, and basil on top, about 1/2 to 1 inch away from the bottom of the wrapper.
Starting from the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll. Place the spring roll onto your spare plate and repeat for the remaining spring rolls.
Serve the spring rolls with the Island Heat sauce.
Feel free to substitute veggies with other favorites or bits of fresh fruit like pineapple or mango. You can also add a few jalapeños for heat.