Total Time
25mins
Prep 20 mins
Cook 5 mins

southeast asian stlye spring rolls made with rice wafers

Ingredients Nutrition

Directions

  1. Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
  2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
  3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
  4. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts. Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top). Cover with second damp kitchen towel; repeat with remaining wrappers and filling.

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