makes 8 rolls

2 oz. (60 g) bean thread vermicelli noodles (or thin rice stick noodles)
8 (9"/23 cm) round dried rice paper wrappers
3/4 c. (175 mL) grated carrot
1/4 English cucumber, julienned
3 Tbsp. (45 mL) peanuts, toasted, finely chopped
1/4 c.  (60 mL) fresh mint leaves
3/4 c. (175 mL) bean sprouts
8 (1/2"/1.25 cm) strips sliced iceberg lettuce
Lime Chili Dipping Sauce:
2 Tbsp. (30 mL) water
2 Tbsp. (30 mL) granulated sugar
3 Tbsp. (45 mL) Thai sweet chili sauce
2 Tbsp. (30 mL) lime juice
1 Tbsp. (15 mL) fish sauce
1 garlic clove, minced

Place the noodles in a heatproof bowl. Cover with boiling water. Let stand for about 10 minutes or until softened; drain. Cut noodles into 8 portions. Place a round of rice paper in a pie plate filled with hot water. Let stand for 1 minute; drain. Remove to work surface. Place noodles, carrot, cucumber, peanuts, mint leaves, bean sprouts and lettuce strip down centre of rice paper round leaving a 2" (5 cm) gap at each end. Fold ends in and roll up to firmly enclosed filling. Repeat with remaining rice paper sheets and the remaining ingredients. To make the dipping sauce: Stir water and sugar in a small saucepan over medium heat until sugar is dissolved. Remove mixture from the heat and add the remaining 4 ingredients. Combine well. Pour the sauce into a serving dish and serve alongside the rice rolls.

Calories: 146; Protein 3.1 g; Carbohydrate 29 g;
Fibre 1.9 g; Fat 2.1 g/roll
Calories: 20; Protein 0.2 g; Carbohydrate 5.1 g;
Fibre 0.1 g; Fat 0 g/serving dipping sauce

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