Clean and light - a lovely summer side
Makes 4 rolls
- 4-6 spring roll wraps (plan on ruining a few before you get the hang of them)
- 1-2 ounces bean thread noodles
- 1 T rice vinegar
- 1-2 carrots, grated
- 1-2 green onions, thinly sliced
- 4 pieces soft lettuce (like butter lettuce)
- 1/2 cup mung bean sprouts
- 2 T fresh cilantro
- 2 T fresh mint
Dipping sauce:Mae Ploy chili sauce or gyoza dipping sauce (equal parts soy sauce and rice vinegar, plus a dash of hot chili oil and sesame oil, and a pinch of sesame seeds).
Bring a saucepan of water to a boil. Add bean thread noodles and remove from heat. Allow to sit for 3-4 minutes, then drain and rinse well with cold water. Chop roughly and transfer to a mixing bowl.
Add remaining herbs and vegetables (except for the lettuce) and toss
with a splash of rice vinegar.
Place a sheet pan (one with a 1-inch rim) on the stove, fill with water and bring to a boil. Tu
rn off heat and let cool down for a couple of minutes.
Submerge one rice wrapper at a time for about 10 seconds or until it's nice and pliable. Remove it carefully, keeping it in it's shape, and lay it flat on a cutting board. Place one piece of lettuce (about 2x3) i
n the center of the wrap and top with a generous spoonful of the filling. Fold up the sides and roll the whole thing over on itself. Reserve on a plate, seam side down, and continue cooking and filling wraps.