Instructions

1. To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
2. Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
3. Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
4. Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
5. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, then fold in ends and continue rolling.
6. Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.