Vegetarian Spring Rolls

Vegetarian Spring Rolls: (from A Little Bit Crunchy A Little Bit Rock and Roll)

about 4 ounces vermicelli rice noodles

1 head Napa (Chinese) cabbage, shredded

1 cup bean sprouts, roughly chopped

1 red pepper, chopped

1 large bunch cilantro, chopped (reserve 2 tablespoons for the sauce)

1 or 2 red or green chili pepper (depending on how spicy you like it)

juice of 1 lime

2 tablespoons soy sauce

2 tablespoons sweet chili sauce 

1/2 cup low sodium peanuts, chopped (optional)

20 or so rice paper wrappers

Dipping sauce:

1 shallot, finely diced

2 tablespoons chopped cilantro (from above)

2 tablespoons water

4 tablespoons sweet chili sauce

4 tablespoons soy sauce

Chop all the vegetables and chili peppers and add to a large bowl.

Cook the noodles according to the package directions.  Rinse under cold water.  Drain well and roughly chop.

Add the noodles to a large bowl along with all of the other chopped veggies, 2 tablespoons soy sauce, 2 tablespoons sweet chili sauce, and the juice of one lime.

Mix the dipping sauce ingredients and set aside. 

Soak the rice papers, one at a time, for about 30 seconds in a large bowl of water. When soft, remove and gently pat both sides with a paper towel to dry slightly.

Fill with about 2-3 heaping tablespoons of veggies.  Sprinkle with a few chopped peanuts.