- 1/2 cup cooked angel hair pasta or thin spaghetti
- 1 teaspoon low-sodium tamari or soy sauce
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon minced gingerroot
- 1/2 teaspoon minced garlic
- 4 rice paper wrappers
- 1/2 cup shredded carrots
- 1/2 cup torn lettuce
- 4 leaves fresh basil
- 2 sprigs fresh mint
- 2 sprigs fresh cilantro
- In a medium bowl, toss the pasta with the tamari or soy sauce, the oil, gingerroot, and garlic.
- Using a pastry brush dipped in water or a damp paper towel, moisten the rice paper wrappers. Place one-quarter of the pasta mixture in the center of each wrapper. Top each with one-quarter of the carrot, lettuce, basil, mint, and cilantro.
- Bring the two opposite ends of each wrapper together over the filling and roll up.