Korean-Style Summer Rolls

Steps

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1. 1
   Peel the carrots and use a mandoline to cut them into thin strips.
   ▶ ≈0:20
2. 2
   Blanch the mung bean sprouts briefly and drain well.
   ▶ ≈0:32
3. 3
   Chop the green pepper into bite-sized pieces.
   ▶ ≈0:40
4. 4
   Chop the red pepper into bite-sized pieces.
   ▶ ≈1:07
5. 5
   Use a mandoline to cut the cucumber into thin slices.
   ▶ ≈2:32
6. 6
   Chop the onion into pieces, cutting it last to minimize the pungent aroma.
   ▶ ≈2:41
7. 7
   Chop the mushrooms, no need to wash thoroughly as they will be blanched.
   ▶ ≈3:06
8. 8
   Rinse all vegetables in cold water and drain thoroughly to ensure they are cool.
   ▶ ≈3:43
9. 9
   Make the sauce by combining jalapeño pepper, fish sauce, wasabi, and soy sauce; mix in sriracha and stir well.
   ▶ ≈4:55
10. 10
    Slice the pickled radish into bite-sized pieces.
    ▶ ≈5:30
11. 11
    Soak the rice paper in warm water until pliable, then lay it flat on a work surface.
12. 12
    Layer perilla leaves, carrot strips, mung bean sprouts, green pepper, red pepper, cucumber, onion, mushrooms, and pickled radish on the rice paper.
13. 13
    Add avocado slices if desired, then roll up the wrapper tightly.
14. 14
    Cut the rolls into bite-sized pieces and serve with the Korean-style sauce for dipping.