Prep 20 mins
Cook 5 mins
southeast asian stlye spring rolls made with rice wafers
- 1 teaspoon sugar
- 1 1⁄2 tablespoons fish sauce
- 2 1⁄2 tablespoons lime juice
- 1⁄4 teaspoon lime zest
- 1 teaspoon table salt
- 3 ounces rice vermicelli
- 1⁄2 tablespoon sesame oil, Toasted asian variety
- 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
- 1⁄3 cup peanuts, roasted unsalted & chopped
- 1 medium jalapeno chile or 2 Thai chiles, stemmed, seeded, and minced
- 1 large cucumber, seeded and cut into 1/4-inch x 3 inch lengths
- 8 rice paper sheets, 8 inch round
- 1⁄2 cup fresh cilantro leaves
- 1 (3 ounce) package alfalfa sprouts
- Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
- 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.
- 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.
- 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.