This dressing is flexible, allowing you to adjust seasoning to your preference. If you like garlic, add more. Less ginger? You decide. Adjust quantities to your heart’s personal content.
The slaw can be made a day or two ahead – noting that the crunchiness will diminish over time. These are best assembled closer to eating time. Cover wraps in plastic wrap and store in fridge. Keeps for several days in fridge.
Gather your mise en place.
Put slaw and red peppers into mixing bowl.
Whisk together dressing ingredients.
Pour onto slaw and toss until well coated.
In a pie plate, add about an inch or so of warm water.
Soak one rice wrapper in water for about 10 to 20 seconds, until just pliable.
Place the softened wrap on a working surface.
Using a slotted spoon, scoop 1/4 of the slaw mixture into the centre of the wrap.
Fold rice wraps ends over the slaw, then roll up into a snug log.
Repeat with remaining wraps.