Spring Roll
1/4 cup seasoned rice vinegar
1 tsp. honey
1/2 tsp. sambal chili sauce
** sea salt and freshly ground black pepper
1 cup cucumber, cut into matchstick size
1 cup jicama, cut into matchstick size
1 cup carrot, cut into matchstick size
1 head green leaf lettuce - washed and patted dry
1 bunch cilantro sprigs
1 bunch mint sprigs
1 bunch green onion - cut into long strips, white part only
1 cup bean sprouts
1 lb. boneless bbq back ribs, shredded (purchase at your favorite deli)
20 - 8 inch round sheets rice paper (includes 4 extra in case of breakage)

For Marinade: Mix seasoned rice vinegar, honey, sambal, salt, and pepper in glass bowl. Toss cucumber, jicama and carrot with marinade for 10 minutes. Place following ingredients side by side on a cutting board: lettuce, cilantro, mint, green onion, bean sprouts, boneless bbq back ribs, marinated carrots, cucumbers, and jicama. Pour 2 glasses of warm water into shallow baking dish. Place one rice paper sheet in water for 20 seconds, or until softened. Remove sheet to paper towel. Pat dry. Place on cutting board. Create roll by placing following ingredients on rice paper in this order: lettuce, cilantro, meat, green onion, mint, bean sprouts and the marinated carrots, jicama and cucumbers. Tightly roll bottom edge of wrapper just to enclose filling. Fold up sides. Continue to roll to top to seal. Set aside in refrigerator. Repeat method to form 16 rolls.

Kalbi Glaze Dipping Sauce
1/2 cup tamari
1 tsp. garlic, minced
1 Tbsp. scallions, minced
1 Tbsp. shallots, minced
1 tsp. ginger, minced
1 Tbsp. rice wine vinegar
1 tsp. sesame oil
1/4 tsp. Sambal chili sauce
3 Tbsp. brown sugar

Combine all ingredients.
Set aside for 2 hours.
Garnish
2 Tbsp. black sesame seeds
2 Tbsp. white sesame seeds
16 sprigs chive
16 sprigs cilantro
16 sprigs mint

Place dipping sauce in center of chilled sushi plate. Cut spring rolls on bias. Place on sushi plate. Sprinkle with black & white sesame seeds. Garnish with bouquet of chive, cilantro and mint sprigs.