Vegetarian Spring Rolls with Thai-Style Peanut Sauce

Ingredients

• •1¼ ounces rice vermicelli
• •1¼ cups carrots
• •1¼ cups cabbage
• •2 scallions
• •15 basil leaves
• •15 mint leaves
• •2 tablespoons cilantro
• •¼ cup peanuts
• •1 tablespoon ginger
• •2½ tablespoons soy sauce
• •1½ tablespoons lime juice
• •1 teaspoon sesame seed oil
• •15 sheets rice paper wrappers
• •½ cup water
• •½ tablespoon sugar
• •½ cup creamy peanut butter
• •1 tablespoon coconut milk
• •1 teaspoon chili paste
• •1 large clove garlic

Method

From foodista.com — read the original

1. 1Bring a large pot of water to boil over high heat.
2. 2Remove from heat.
3. 3Stir in the rice noodles.
4. 4Let stand 10 minutes, stirring occasionally, or until soft and opaque.
5. 5Drain.
6. 6Rinse under cold water for 30 seconds.
7. 7Drain again.
8. 8Cut into 1-inch lengths.
9. 9Transfer to a large bowl.
10. 10Add all of the remaining ingredients, except the rice papers and sauce, to the noodles.
11. 11Mix well.
12. 12Prepare a bowl of warm water large enough to dip the rice papers.
13. 13Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds.
14. 14Transfer to a flat work surface.
15. 15Working quickly, put about ¼ cup filling on each wrapper.
16. 16Fold the bottom of the wrapper up over the filling.
17. 17Fold each side toward the center.
18. 18Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper.
19. 19Wrap in plastic to keep from drying out.
20. 20Repeat with remaining wrappers and filling.
21. 21In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
22. 22Add the remaining ingredients, whisking until smooth and well blended.
23. 23Serve at room temperature.