Watermelon Radish Spring Rolls with Dipping Sauce Recipe - Forks Over Knives

Ingredients

• 3 tablespoons lemon juice
• 1 tablespoon toasted sesame seeds
• 1 tablespoon white miso paste
• 1 teaspoon grated fresh ginger
• ½ teaspoon pure maple syrup
• ⅛ to ¼ teaspoon crushed red pepper
• 2 oz. dried brown rice vermicelli noodles
• 12 8-inch round brown rice papers
• 12 sprigs fresh mint (48 leaves)
• 24 4-inch sprigs fresh chives
• 2 cups very thinly sliced watermelon radishes (36 slices) (see tip, recipe intro)
• 24 fresh snow pea pods, trimmed
• ½ of a medium avocado, pitted and thinly sliced (12 slices)
• 1 4-inch piece English cucumber, halved, seeded, and cut lengthwise into 12 strips