Spring Rolls with Peanut Sauce

1. 1
   prep · ~10 min

   Prep all vegetables and herbs.

   1.Julienne the carrot into thin matchsticks (2-3 inches long).

   2.Seed the cucumber, then julienne into thin matchsticks.

   3.Thinly slice the red bell pepper into long strips.

   4.Wash and dry the lettuce leaves, mint, and cilantro.

   TIPKeep prepped vegetables chilled in the fridge while you cook the noodles — cold veggies make for crisp, refreshing rolls.
2. 2
   boil · ~4 min

   Cook the rice vermicelli.

   1.Bring 4 cups of water to a rolling boil.

   2.Add a pinch of salt and the dried vermicelli.

   3.Boil for 3 to 4 minutes until tender but still firm.

   4.Drain and rinse under cold water to stop cooking.

   TIPDon't overcook the noodles — they should still have a slight bite. Rinsing in cold water stops them from turning mushy.
3. 3
   mix · ~3 min

   Make the peanut dipping sauce.

   1.In a small bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, and minced garlic.

   2.Whisk until smooth and well combined.

   3.Add warm water 1 tablespoon at a time, whisking until the sauce is pourable but still creamy.

   4.Add a pinch of salt and whisk once more.

   TIPThe sauce thickens as it sits. If making ahead, thin with a little warm water just before serving to get the right dipping consistency.
4. 4
   assemble · ~8 min

   Soften the rice paper and fill.

   1.Pour warm water into a large shallow bowl.

   2.Dip one rice paper wrapper into the water for 5 to 8 seconds until just pliable.

   3.Lay the softened wrapper flat on a clean, damp cutting board.

   4.Place a lettuce leaf on the bottom third of the wrapper.

   5.Top with a small handful of vermicelli, a few strips of carrot, cucumber, bell pepper, and a few mint and cilantro leaves.

   TIPDon't over-soak the rice paper — it should still have a little firmness when you take it out. It continues softening as you add the filling.
5. 5
   assemble · ~7 min

   Roll the spring rolls tightly.

   1.Fold the bottom edge of the wrapper up and over the filling.

   2.Fold in both sides tightly toward the center.

   3.Roll forward firmly but gently until the roll is sealed.

   4.Repeat with remaining wrappers and filling.

   TIPKeep finished rolls covered with a barely damp kitchen towel to prevent them from drying out while you work on the rest.
6. 6
   serve · ~1 min

   Slice and serve with peanut sauce.

   1.Use a sharp knife to cut each roll in half diagonally.

   2.Arrange on a platter cut-side up.

   3.Serve immediately with the peanut dipping sauce on the side.

   TIPFor the cleanest cut, wipe the knife blade between each slice — this prevents the rice paper from tearing.

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