Vietnamese Cold Spring Rolls

This is a very simple recipe to make and always a big hit at dinner parties. You can also use a pack of pre washed salad if you are really in a hurry, omit the rice noodles and use chicken pieces instead of shrimps. It really doesn't matter so much what you put inside the rolls because the sauce is the key.

Ingredients:

12 rice paper wrappers, large, round
2 carrots cut into strips
4 oz rice noodles
1 cup bean sprouts
24 cooked shrimps
1/4 cp mint leaves
1/4 cp basil leaves
12 lettuce leaves

Spicy peanut dipping sauce:
1/4 cup vinegar
1/4 cup fish sauce
1/4 cup sugar
2 tbsps roasted peanuts
a bunch fresh coriander (cilantro)

Directions:

1. Cook the rice noodles as directed in pack. Drain, rinse with cold water and drain well. Set aside.
2. In a large plate soak the rice paper wrappers (one at a time) for about 45 sec. in warm water and then drain water.
3. Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place a part of the noodles, bean sprouts, carrots, cilantro, basil leaves, 2 shrimps and 2 mint leaves.
4. Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll.
5. Repeat with remaining ingredients.

Dipping sauce:
Combine all ingredients in a blender. Blend until peanuts are chunky. Try not to puree the peanuts.
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