Vietnamese Spring Rolls

Adapted from Joy of Cooking
Yield: 6 rolls

1/2 lb lean ground pork
1/2 large carrot, shredded
1 cup bean sprouts
1/4 cup mint leaves
1/2 cup cilantro
1 cup rice noodles
6 sheets rice paper
  1. In a medium pan, cook the ground pork. Set aside.
  2. In a medium pot, cook the rice noodles as directed on the package. Set aside.
  3. Fill a large bowl with hot water. Have a kitchen towel in front of you.
  4. Soak one sheet of rice paper in the hot water, immersing it completely. As soon as it becomes pliable, 1 or 2 minutes, carefully remove it and lay it flat on the towel.
  5. Place one-sixth of the cooked noodles, carrots, sprouts, mint, cilantro, and pork along the center of the rice paper.
  6. Fold the sides of the rice paper over the filling, then roll up tightly into a neat cylinder.
  7. Set seam side down on a large platter. Cover with a damp towel to keep moist.
  8. Repeat with remaining rice paper and ingredients.
  9. Serve immediately with sweet chili dipping sauce.