Fresh Vietnamese Spring Rolls with Spicy Peanut Sauce

Ingredients

The wrappers:

• 20 Vietnamese spring roll wrappers

The vegetables and herbs:

• 1 red bell pepper, julienned
• 3 carrots, julienned
• 3 Persian cucumbers, julienned
• 3 green onions, julienned
• 1 bunch mint
• 1 bunch cilantro

The vegetable dressing:

• 1/2 lime, juiced
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

The noodles:

• 1 3-pack tray bean thread noodles

The noodle dressing:

• 1 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp red chili flakes

The dipping sauce:

• 1 cup peanut butter
• 4 tbsp soy sauce
• 1 lime, juiced
• 1 tsp sugar
• 1.5 tbsp sriracha hot sauce
• 1/2 cup hot water

Instructions

To prep the noodles:

1. Cook the bead thread noodles according to the instructions on the packaging.
2. Strain the noodles. Then, in a bowl, mix your bean thread noodles with the sesame oil, soy sauce, and red chili flakes.

To prep the vegetables and herbs:

1. Julienne the carrots, red bell peppers, cucumbers, and green onions.
2. Remove the stems from the mint and cilantro. Roughly chop.
3. In another bowl, mix rice vinegar, lime juice, sugar, salt. 
4. Coat the carrots, red bell peppers, cucumbers, and green onions, with this mixture. Be careful to keep each of the different vegetable piles separate.

To make the peanut dipping sauce:

1. Whisk together peanut butter, soy sauce, lime juice, sugar, sriracha, and hot water until smooth and creamy. 

To wrap your spring rolls:

1. Take your prepped noodles, vegetables, and herbs and organize your rolling area. 
2. Fill a shallow bowl or pie pan with warm water. Put a spring roll wrapper into the warm water. Make sure it's submerged, gently flip it over, wait a few moments (just until it's pliable), then remove it.
3. Place your wrapper onto a clean, flat surface. Place small portions of the vegetables, herbs, and noodles, onto the wrapper. Then, roll the wrapper up like a burrito.
4. Repeat the wrapping process, one by one, until complete. 
5. Serve immediately and enjoy!

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