Vegetable Spring Rolls with Tomato Dipping Sauce

1.Prepare the vegetables: Peel and julienne the potatoes, yellow squash, and green bell pepper. Thinly slice the red onion and chop the artichoke hearts into small pieces.

2.Par-cook the potatoes: Bring a pot of salted water to a boil. Add the julienned potatoes and blanch for 2-3 minutes until just tender but still firm. Drain and set aside to cool.

3.Cook the eggs: In a small bowl, beat the eggs with a pinch of salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and cook into a thin omelet, about 2 minutes per side. Remove from pan and slice into thin strips once cooled.

4.Sauté the vegetables: In the same skillet, add a little olive oil if needed. Sauté the red onions, yellow squash, green pepper, and artichoke hearts over medium heat for 3-4 minutes until slightly softened but still crisp. Season with salt and pepper to taste. Remove from heat and let cool.

5.Prepare the tomato dipping sauce: In a small bowl, combine crushed tomatoes, minced garlic, sugar, apple cider vinegar, and chopped fresh basil if using. Stir well and adjust seasoning with salt and pepper. Refrigerate until ready to serve.

6.Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 15-20 seconds until pliable but not too soft. Lay it flat on a clean surface.

7.Place a small handful of each filling ingredient (par-cooked potatoes, sautéed vegetables, and egg strips) horizontally across the center of the rice paper, leaving about 1.5 inches of space on each side.

8.Fold the bottom edge over the filling, then fold in the sides tightly, and roll up firmly to enclose the filling completely.

9.Repeat with remaining rice paper sheets and filling.

10.Serve the spring rolls on a platter with the chilled tomato dipping sauce in a small bowl on the side for dipping.