1/2 cup stone ground mustard
1 tablespoon horseradish
2 tablespoons Apple cider vinegar
3 tablespoons Maple syrup
2 cloves Garlic
1 tablespoon Olive oil
1 tablespoons Soy sauce
2-3 tablespoons Water (if needed for texture)
SPRING ROLLS AND ASSEMBLY
2 cups coarsely chopped cabbage
1/3 lb coarsely chopped cooked corned beef
1 cup coarsely chopped carrots (about 3 ounces)
1 package cooked potato or rice noodles
1 package of chives
8 Lettuce leaves
Kosher salt, freshly ground pepper
8 round rice paper wrappers
Mix together mustard sauce ingredients. Allow sauce to sit and meld.
Soak a rice paper wrapper on warm water for 15 seconds.
Remove from water and start by placing a piece of lettuce about one-third from the bottom of the round wrapper. The width of your fillings will determine the width of the spring roll. Make sure to leave an inch or two around the edges for folding in to seal later.
Add the remaining ingredients. Just pile them on top, making sure to take up the proper width.
Time to wrap! Warning – these suckers are slippery. This may take a few tries, even if you are a master at egg roll wrappers. Rice paper is a new beast! Pull the bottom of the wrapper up and over the filling. You’ll want to try to keep the roll as tight as possible. Fold in the sides and then continue to roll upwards. Hold in your hand momentarily to seal all edges.
Serve with mustard sauce.