Fresh Spring Rolls


* 2 ounces rice vermicelli

* 8 rice wrappers (8.5 inch diameter)

* 2 carrots, shredded

* 1/2 cucumber, julienned

* 1 1/3 tablespoons chopped fresh Thai basil

* 3 tablespoons chopped fresh mint leaves

* 3 tablespoons chopped fresh cilantro

* 2 leaves lettuce, chopped

* Peanut Sauce for dipping ( I used San J peanut sauce )


1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for a couple second to soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli, carrot, cucumber, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.