Vietnamese Spring Rolls

When Bianca first introduced these to me I knew there were going to be a favorite. Sure enough, I crave them almost every week. They're simple, cheap, fun and satisfying! Just dip the rice paper in water, take it out, wait for it to soften, layer with all the fresh ingredients, roll it up, and enjoy with peanut dipping sauce! People are always intrigued by what we are doing when we make this and always want a try.

For the Spring Rolls
Traditional Ingredients:
Rice Paper
Vermicelli Noodles
Mung Bean Sprouts
Carrots, shredded
Fresh cilantro, basil, mint
Scallions, diced
Lettuce, thinly sliced
**Optional Ingredients:
Avocado
Ginger
For the Peanut Sauce
Ingredients:
Peanuts, raw is best
Hoisen Sauce

The rice paper and vermicelli noodles will probably need to be bought at your local Asian market. The noddles just need to be boiled for about 2-3 minutes. For the peanut sauce, toast the peanuts on a skillet til there golden brown, then throw in a food processor with hoisin sauce. There's no need for measurements here just use about a handful nuts and add the hoisin til it's creamy. There also delicious dipped in soy sauce!