Ingredients
- 1 cup thinly sliced bibb lettuce
- ½ cup bean sprouts
- ½ cup cellophane noodles-1 oz, uncooked
- ½ cup shredded carrots
- ¼ cup green onions, chopped
- ¼ cup basil-thinly sliced
- ¼ cup chopped mint
- 8 round sheets rice paper
- 1 tablespoon sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili paste with garlic, (sambal oelek)
- 1 teaspoon light soy sauce
Directions
Combine lettuce, sprouts, noodles, carrot, onion, basil and mint. Add hot water to a large shallow dish, 1 inch in depth. Place one rice paper in the water; let stand 30 seconds. Remove and add 1/3 of a cup of the mixture, leaving 1/2 inch border. Fold in sides and roll jelly-roll fashion. Place on plater and cover to keep moist. Repeat as needed. Combine with a whisk the following ingredients for the dipping sauce. |