Thai Spring Rolls

southeast asian stlye spring rolls made with rice wafers

• Ready In: 25 mins
• Serves: 2-4
• Yields: 8 Rolls

Ingredients

• 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

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.