Thai Spring Rolls

Name: Thai Spring Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 Rolls, 2-4 serving(s)
Ingredients: 1 teaspoon sugar; 1 1/2 tablespoons fish sauce; 2 1/2 tablespoons lime juice; 1/4 teaspoon lime zest; 1 teaspoon table salt; 3 ounces rice vermicelli; 1/2 tablespoon sesame oil, Toasted asian variety; 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup); 1/3 cup peanuts, roasted unsalted & chopped; 1 medium jalapeno chile or 2 Thai chiles, stemmed, seeded, and minced; 1 large cucumber, seeded and cut into 1/4-inch x 3 inch lengths; 8 rice paper sheets, 8 inch round; 1/2 cup fresh cilantro leaves; 1 (3 ounce) package alfalfa sprouts

Submitted by Chef #331672

"southeast asian stlye spring rolls made with rice wafers"

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Ready In:: 25mins
Ingredients:: 14
Yields:: 8 Rolls
Serves:: 2-4

ingredients

1 teaspoon sugar
1 ¹⁄₂ tablespoons fish sauce
2 ¹⁄₂ tablespoons lime juice
¹⁄₄ teaspoon lime zest
1 teaspoon table salt
3 ounces rice vermicelli
¹⁄₂ tablespoon sesame oil, Toasted asian variety
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
¹⁄₃ cup peanuts, roasted unsalted & chopped
1 medium jalapeno chile or 2 Thai chiles, stemmed, seeded, and minced
1 large cucumber, seeded and cut into 1/4-inch x 3 inch lengths
8 rice paper sheets, 8 inch round
¹⁄₂ cup fresh cilantro leaves
1 (3 ounce) package alfalfa sprouts

directions

Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts. Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top). Cover with second damp kitchen towel; repeat with remaining wrappers and filling.