Ingredients
2 carrots, sliced into julienne (about 1 cup)
4 to 6 red radishes, trimmed and sliced into julienne (about 1 cup)
1/2 cup snow-pea shoots
1 cup packed fresh mint leaves
2 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
1 small head Bibb lettuce, leaves separated
Preparation
In a medium bowl, combine carrots, radishes, pea shoots, and mint. Add vinegar; season with salt and pepper. Toss gently to coat.
Place a small handful of vegetable filling on a lettuce leaf. Fold sides over filling, and roll up to make a bundle. Repeat with remaining ingredients. Serve chilled or at room temperature.
