Rice paper (round, 12 inches) �
Hot water
Vegetable oil (for greasing fingers)                           

Filling:                                                     �
Julienned cucumbers
Shredded carrots
Fresh bean sprouts
Rice vermicelli noodles (1/4 lb)
Fresh mint, cilantro, Thai basil leaves
Pickled red cabbage (see recipe)

Hoisin Dipping Sauce:
1 cup Hoisin sauce
½ cup water
¼ cup rice vinegar
1/3  cup diced onions
¼ cup chopped roasted peanuts
sriracha chili sauce (for garnish)

In a saucepan bring hoisin, water, rice vinegar, and onions to a boil.  Reduce heat and simmer for 6 minutes.  Add water if the sauce is too thick.  Take off heat and pour into dipping bowl.  Garnish artfully with peanuts and sriracha sauce right before serving.

Pour hot water in a large bowl.  Dip your fingers in a small bowl with veg. oil and take a rice paper and dip into the hot water bowl.  Hold the round rice paper like a steering wheel and rotate the edges into the water as you dip.

Gently set wet rice paper on a cutting board.  If it’s still somewhat hard let it rest so it can absorb the water.  With practice you will eventually get a feel for how the rice paper works with the declining water temperature.  If your water gets too cold add more hot water.  Likewise if it’s too hot, let it cool off before dipping the rice paper.

Place a few mint, cilantro, or basil leaves flat in the center of the rice paper.  Top with rice noodles, cucumbers, sprouts, carrots and cabbage.  DO Not over stuff.  Tightly roll once, then bring in the sides (like a burrito), and finish rolling until you have a nice, compact, spring roll.  This takes practice, so go for it!  Serve with lettuce leaves and dipping sauce.  Invite guests to wrap the lettuce around the spring roll before dipping! 

Purchase items in BOLD in-store at Surfas or online at Culinary District!