Veggie Fresh Rolls

Veggie Fresh Rolls

1. 3-6 leaves Butter lettuce
2. 6 sheets Vietnamese rice paper
3. ½ cup carrot, peeled and shredded
4. ½ cucumber, peeled & seeded
5. 1/3 cup cilantro leaves
6. 1/3 cup mint leaves
7. ½ cup sprouts
8. ½ red or yellow peppers, cut and julienned
9. Peanut sauce, for dipping

1. To assemble the fresh rolls, dip one sheet of the rice paper into a wide shallow pie pan or deep plate of lukewarm water.
2. Shake off the excess water and quickly transfer it to a dry chopping board.
3. Lay a piece of the lettuce on the rice paper, follow by the carrot, cucumber, sprouts, peppers, cilantro and mint leaves.
4. Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling.
5. Make sure the filling is wrapped tightly. Continue to roll it over and set on a plate seam side down.
6. When storing the rolls make sure they do not touch or the rolls will stick together.
7. Refrigerate and store in an airtight container.
8. Serve with peanut sauce.

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