Spring Rolls with Peanut Sauce

Serves 4

1 2-ounce package bean thread noodles
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 each scallion, thinly sliced
1 each carrot, peeled and fine julienned
1 cup bean sprouts, loosely packed
1/4 cup cilantro, minced
2 tablespoon fresh mint, fine julienned
16 each 8 inch rice wrappers
2 cups boston lettuce, loosely packed

Bring 3 cups of water to a boil. Add the noodles and remove from heat. Let sit for about 15 minutes until noodles are soft. Combine vinegar and sugar. Drain noodles and cut them coarsely into 2-inch pieces and toss them with the vinegar mixture. Keep all ingredients separate but gather together to begin assembly. Rehydrate wrapper and fill with ingredients and fold as directed.

Thai Peanut Sauce

1 oz. fresh ginger, peeled
4 each large cloves of garlic
1/2 bunch fresh cilantro, stemmed
1/2 cup peanut butter
1/2 cup soy sauce
5 tablespoons honey
1 1/2 tablespoons rice wine vinegar, or dry sherry
1-2 tablespoons hot chili oil
Juice of 2 limes
2 tablespoons sesame oil
1 cup hot water(optional)

Add all ingredients to food processor. Puree until smooth. Adjust texture with the optional hot water.