Vegetable Spring Rolls

1. In a small mixing bowl combine daikon or radishes, green onions, rice vinegar, sugar, jalapeno pepper, and sesame oil. In another small bowl combine the 1/2 cup carrot, the cucumber, snipped cilantro, and soy sauce. Cover both mixtures; chill at least 2 hours, stirring once. Drain both mixtures.

2. Pour 1 cup warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.

3. Place 1/4 cup shredded lettuce on each rice paper near 1 edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill for 1 to 2 hours. Diagonally cut each roll in half crosswise. If desired, garnish with additional cilantro and shredded carrot. Makes 12 appetizers.