Veggie Spring Roll
2 small Carrots, peeled and julienned
1/2 Cucumber,seeded and julienned
1/2 Red bell pepper, julienned
1 Jalapeño, seeded and julienned
1 bale Rice thread noodles
1/2 bunch Cilantro leaves
1/4 cup Basil leaves
1/4 cup Mint leaves
12 Spring roll wrappers
1. Pour boiling water over the rice noodles in a small bowl and let soften for 2 minutes. Drain the water and rinse in cold water. Drain until dry.
2. Roughly chop the herbs and toss with the drained rice noodles.
3. Fill a bowl that is large to hold the wrappers with cold water. Wet a tea towel with cool water, wring it out, and lay it on the counter. Place a wrapper in the water to soften, about 30 seconds. Remove the wrapper from the water and lay it out on the damp towel.
4. Put a few pieces of each vegetable just below the center. Top the veggies with a tuft f the herb noodle mixture. Seal the wrapper by folding in the sides then the bottom over the center. Then roll up to the top. Set aside on the towel to let the wrapper eyes stick together. Serve with Spicy Dipping Sauce (recipe on separate card).