Vegetable Spring Rolls

Ingredients:

• 1 t sugar

• 1.5 Tbsp rice vinegar

• 2.5 Tbsp lime juice

• ½ tsp salt

• 3 oz beanthread noodles

• 1 carrot, shredded

• ⅓ c. chopped peanuts

• 1 cucumber

• Rice paper wrappers

• Thai basil, cilantro

Dipping Sauce:

• 1 tsp asian Chili sauce

• 2 tsp oil

• 2 cloves of garlic - minced

• 1/4 cup peanut butter

• 1/4 hoisin sauce

• 1/2 cup water

• 2 Tbs tomato paste

Directions:

• Combine sugar, rice vinegar, lime juice, and salt. 

• Cook the noodles as instructed on the package.

• Combine carrot with peanuts and 1 Tbs of the marinade.

• Cut the cucumber into matchsticks, and add 1 Tbs of the marinade.

• Soak the rice paper with hot water until pliable.

• Add a bit of all ingredients and wrap.

• For the sauce, combine the chili sauce, oil, and garlic in a small saucepans - heat for 1-2 minutes. Then add peanut butter, hoisin sauce, water, and tomato paste. Simmer for 3 minutes.