Spring Rolls

4 sheets rice paper
Water sufficient to dampen the rice paper
2-3 torn lettuce leaves
Small bunch of Thai basil
1 cup bean sprouts
Bunch of coriander sprigs
1 cucumber, sliced into 8 2 x 1/2-inch pieces
2 spring onions, sliced into 8 2-inch pieces
1 carrot, sliced into 8 2-inch strips
1 cup boiled rice noodles
Vietnamese Spicy Red Sauce
Peanut Sauce

• Dampen the rice paper in the water, then pat dry with a kitchen towel.
• Place small amounts of the torn lettuce, basil, sprouts, and coriander approximately 1 inch from the end of a sheet of rice paper. Add 2 pieces of the cucumber, 2 pieces of the spring onion, 2 carrot slices, and a small amount of the rice noodles. Fold the end and sides of the paper over the filling and roll tightly into a cylinder shape.
• Repeat with the remaining ingredients.
• Slice each roll into 2 to 3 pieces and serve with the Vietnamese Spicy Red Sauce and the Peanut Sauce.

Variation: For fried spring rolls, heat 1 Tbsp. of the vegetable oil in a small pan until hot. Add the spring rolls and fry until slightly browned.

Makes 4 servings