Asian Vegetable Rolls
Blanch the cauliflower florets for 3-5 minutes in salted water. Drain the cauliflower florets, rinse with cold water and drain.
Rinse the bell pepper, cut in half, remove seeds and ribs, and dice finely. Rinse the beans and drain. Drain the corn. Cut the cornichons into slices.
Mix the prepared vegetables and beans together with chile sauce. Moisten the rice papers, spread the vegetable mixture on top and roll up. Place the rolls in a bamboo steamer (or in a vegetable steamer) and place the steamer in a large pot filled with water. Steam the rolls for 10 minutes.
Serve the rolls garnished with cilantro.