Vietnam - Fresh Spring Rolls

Fresh Spring Rolls

(Makes 36 rolls)

Ingredients

-       4 ounces thin rice stick or cellophane noodles

-       1/2 cup bean sprouts

-       1/2 cup grated carrot

-       1/2 cup grated daikon or jicama

-       1 garlic clove, minced

-       1 Tablespoon soy sauce

-       1 cup coarsely chopped cilantro, reserving a few sprigs for garnish

-       1/2 cup coarsely chopped dill or mint leaves, or a mixture

-       3 Tablespoons roasted, unsalted peanuts, coarsely chopped (optional)

-       12 sheets of rice paper

-       1 head of soft lettuce, such as Boston lettuce, leaves washed, dried and cut in half

-       Chili dipping sauce (see recipe that follows)

Directions

-       Soak noodles in boiling water for 5 minutes or until soft and pliable.

-       Drain, immerse in cold water and drain again.

-       Cut noodles into 2-inch lengths.

-       In a large bowl, mix noodles with bean sprouts, carrot, daikon or jicama, garlic, and soy sauce.

-       Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove it. (Letting the rice wrapper sit in the water can result in its disintegration.)

-       Lay the wrapper on a plate and place about two Tablespoons of the noodle mixture toward the bottom of the wrapper.

-       Add a pinch of each herb and a few pea-nuts (if desired).

-       Fold the bottom of the wrapper up over the mixture, about a third of the way up.

-       Tuck sides of the wrapper in and roll up tightly to form a tube.

-       The damp paper should stick together.

-       Place on a tray or plate and cover with a damp towel or plastic wrap until all the rice papers are filled.

-       Cut each roll into three pieces.

-       To eat, wrap roll in lettuce leaf and dip in chili sauce.