Vegetable Spring Rolls with Tomato Dipping Sauce

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

2.Parboil the potatoes: Bring a pot of salted water to a boil. Add the julienned potatoes and cook for 3-4 minutes until just tender but not mushy. Drain and set aside to cool.

3.Beat the eggs in a bowl with a pinch of salt and pepper.

4.Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add the sliced red onions and sauté for 2 minutes until softened.

5.Add the yellow squash, green pepper, and chopped artichoke hearts to the skillet. Cook for an additional 3-4 minutes until vegetables are tender but still crisp.

6.Add the parboiled potatoes to the skillet and stir gently to combine. Season with salt and pepper to taste.

7.Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the empty side. Let the eggs cook undisturbed for 1 minute, then scramble gently until fully cooked and combined with the vegetables. Remove from heat and let the filling cool slightly.

8.Prepare the tomato dipping sauce: In a small bowl, combine the crushed tomatoes, olive oil, lemon juice, sugar, minced garlic, and red chili flakes (if using). Stir well and season with salt and pepper to taste. Refrigerate until ready to serve.

9.Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but is still slightly firm. Lay the wrapper flat on a clean surface.

10.Place about 2-3 tablespoons of the vegetable and egg filling near the bottom edge of the wrapper. Fold the sides inwards, then roll tightly from the bottom to enclose the filling completely, forming a spring roll.

11.Repeat the soaking and rolling process with the remaining wrappers and filling.

12.Arrange the spring rolls on a serving platter. Garnish with fresh basil or cilantro leaves if desired.

13.Serve the vegetable spring rolls chilled or at room temperature with the tangy tomato dipping sauce on the side.