Hint: I purchased round plastic screens from an Asian grocery many years ago to make working with rice paper a breeze. I use them often and strongly recommend them.
Ingredients
Dipping Sauce:
⅓ c fresh lime juice
2 T liquid honey
2 T fish sauce
2 t rice vinegar
2 t finely minced ginger root
pinch red pepper flakes
Spring Rolls:
2 T peanut butter or almond butter
1½ c cooked pearl or pot barley
⅓ c chopped fresh cilantro or parsley
10 large rice paper wrappers
1 small sweet red pepper, cut into strips
10 large cooked shrimp, peeled and cut into half lengthwise (mine were smaller so I kept them whole)
1 small mango, cut into thin strips
2 c shredded cabbage or pre-cut cole slaw
Instructions
To make dipping sauce:
In a small saucepan, combine lime juice, honey, fish sauce, vinegar, ginger root, garlic and red pepper flakes.
Heat gently, stirring, just until honey melts.
Set aside.
To make spring rolls:
In a small bowl gradually add 1 to 2 T dipping sauce to peanut butter, whisking until blended, smooth and the consistency of a thick sauce.
Stir peanut butter mixture and cilantro into barley.
Set aside.
Fill a pie plate with or shallow plate with warm water.
Place a rice paper in water and soak for 5 seconds.
Remove and place on work surface until soft and pliable, about 30 seconds.
Across lower third of rice paper, layer approx. 1/10th of the red pepper and the barley mixture, a couple of shrimp pieces and 1/10th the mango and cabbage leaving 1 inch border at each end.
Fold bottom of rice paper over filling, then fold sides towards the centre.
Roll up into a cylinder (mine were more like "packets")
Repeat soaking, filling and rolling with remaining rice paper and ingredients.
To serve, cut each roll diagonally in half.
Serve with Dipping Sauce.
Recipe by Food Musings at http://foodmusings.ca/food-products/barley-mango-sweet-pepper-spring-rolls/