Fresh Spring Rolls

Name: Fresh Spring Rolls
Prep time: 30 min
Total time: 30 min
Yield: about 12 rolls
Ingredients: 12 sheets Rice paper; 4 oz Rice vermicelli; 2, julienned Carrot; 1, julienned Cucumber; 1 cup, julienned Red cabbage; 1 bunch Mint; 1 bunch Cilantro; ½ cup Fogato thai peanut sauce

Rice paper, julienned veg, herbs and a peanut dip.

Ingredients

12 sheets Rice paper
4 oz Rice vermicelli
2, julienned Carrot
1, julienned Cucumber
1 cup, julienned Red cabbage
1 bunch Mint
1 bunch Cilantro
½ cup Fogato thai peanut sauce

Steps

Julienne the carrot, cucumber and cabbage into thin matchsticks.
Cook the vermicelli, rinse in cold water and drain.
Dip a sheet of rice paper in warm water for a few seconds, lay it flat and fill with noodles, veg and lots of herbs.
Fold in the sides and roll tightly. Repeat.
Serve with the Fogato thai peanut sauce for dipping.

Best the day you make them; cover with a damp towel while you roll the rest.

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