Almost Raw Spring Rolls

My friend, Diane, blessed me with Spring Rolls for Christmas Eve and shared her recipe with me.  They were so good!

ALMOST RAW SPRING ROLLS
Rice paper (3 ladies)
Rice Vermicelli (Jiane Xi)

VEGETABLES:
Carrots - shredded
Orange bell peppers - sliced very thin
Avocado - sliced thin
Bean sprouts
Spinach
Fresh Basil leaves - remove all stems
Fresh mint leaves
Fresh Cilantro

SAUCE:
Garlic Ginger Sauce (found at Asian food stores)
Mint, basil and cilantro

PEANUT SAUCE:
The least expensive way is to just buy bottled Thai Peanut Sauce

Cook the noodles: just put them into a big pot, then drain after cooking.

Make the sauce: Add mint, basil and cilantro to the garlic ginger sauce and blend in blender.

Dice the veggies (or shred the carrots) :

Build the spring rolls:
Each person needs two plates.  First, wet some paper towels and put them onto one set of plates.  These are your "building" plates.  You will also need your "eating" plates (without paper towels).

Put some VERY hot water into a pan that is large enough to hold the rice paper without crowding it.  Leave in for only a few seconds, just enough to get is softened.  Put it onto the "building" plate with the paper towel.  Add veggies in the middle (like a burrito). 

First, put some of the noodles into the center in a little line.  Afer also putting a small amount of each veggie into the middle, fold the rice paper over lenghtwise.  After the first fold, fold the ends in. Pull fairly tight and then keep rolling until it's all rolled up. 

Take the first bite and then add the Sauce and the Peanut Sauce to it.  You can add more with each bite. 

Yum!  A mouth party!