Fresh Shiitake Spring Rolls

Ingredients:
dipping sauce:
1 cup rice wine vinegar
2/3 cup granulated sugar
2 teaspoons sambal chile paste
1/2 serrano pepper, seeded and minced
1 garlic clove, minced
1/4 teaspoon peeled and minced ginger
spring rolls:
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 1/2 tablespoons tamari
1 teaspoon light brown sugar
24 Chamomile flowers
1 head of pink radicchio, leaves pulled apart
1 cup cooked cellophane noodles
1 carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1/2 bunch mint leaves
12 (5”) rice paper wrappers

Directions:
1. For dipping sauce: Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and allow to cool completely. Stir in remaining ingredients and set aside.
2. For spring rolls: Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes. Add tamari and sugar and stir together until most of the liquid evaporates. Remove from heat.
3. To assemble: Dip rice paper wrappers in hot water for 1 to 2 minutes until soft and pliable. Lay wrapper flat onto a very lightly oiled surface. Tuck each side in by about 1/2 inch so you have two straight sides. Lay 2 chamomile flowers, back side up in the center of the rice wrapper and lay a leaf of radicchio over the flowers. Place a small amount of the remaining ingredients into the wrapper and tightly roll until sealed. Repeat until all wrappers and filling ingredients have been used. Serve with dipping sauce.