Kale Fresh Roll

Serves 6
1 bag of vermicelli rice noodles cooked according to package directions
1 cup kale, shredded
1 cup pickled kohlrabi, julienned
½ cup yellow beans, frenched
½ cup raspberries
1 carrot curls
12 mints leafs
6 green onion tails
6 tsp Asian style chili sauce
6 rice paper wrappers

Dip the rice paper wrappers one at a time into warm water, just until pliable. Place the wrapper on a flat surface in front of you, put pickled kohlrabi, beans, raspberries, carrots and kale, vertically in the center of the wrapper. Add a few leaves of mint, noodles and Asian chili sauce. Fold in the two ends to your left and right; lay the green onion horizontally so that the end protrudes a bit from the roll. Continue to roll from bottom to top as tightly as possible. Serve with Maple Ginger dipping sauce.

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