Fresh Spring Rolls
4 ounce rice stick noodles
1 cup sweet and sour carrots
8 rice paper rounds
4 red leaf lettuce cut in half with the rib removed
16 mint leaves
16 cilantro leaves
2 cups bean sprouts
Pour hot boiling water over rice noodles until tender. About 3
minutes. Drain and cut into rough 3 inch lengths. Fill a pan with
hot water and dip rice paper until it becomes pliable.
Lay flat and lay 1 piece of lettuce topped with carrots and noodles,
then bean sprouts, mint, and cilantro. Fold the bottom edge overthe
filling. Bring in each side and then roll to enclose completely.
Before serving cut in half. Serve with Sweet Chili sauce
Sweet and Sour Shredded Carrots
3/4 cup rice vinegar
1/2 cup water
1/2 cup sugar
1/4 tsp, salt
3 cups shredded carrots
1 tbsp. fish sauce
In a small saucepan combine the vinegar, water, sugar, and salt.
Bring to a simmer until sugar dissolves. Place the carrots in a
heatproof bowl and pour vinegar mixture over them. Add the fish
sauce, stir to combine, and let cool. Store in the refrigerator in a
covered container. They will keep for up to a month.