1 POUND COOKED, DICED
1 SEEDED AND THINLY SLICED
¼ HEAD, VERY THINLY SLICED
1/2, CUT INTO MATCHSTICKS
2, THINLY SLICED
SLICED, FOR SERVING
1 TEASPOON GRATED
Whisk together the sauce ingredients in a small bowl and refrigerate until ready to use.
Prep all veggies. Fill a large bowl with warm water.
Working one at a time, dip a rice paper wrap in warm water until it becomes pliable, about 10 seconds.
Lay 2 basil leaves along the bottom third of the softened rice paper round, then top with the remaining toppings, leaving about an inch from each side.
To roll up, fold sides of rice paper round toward the center. Then, starting at the bottom, roll up. Set aside and repeat until all fillings have been used.
Serve with sauce and lime wedges on the side.