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.

Source

Servings/Yield