These Spring Rolls need to be served with either Vietnamese Dipping Sauce (Nuoc Cham) or a Hoisin-Peanut Dipping Sauce.
Ingredients: [‘rice vermicelli’, ‘english cucumber’, ‘carrot’, ‘rice paper sheets’, ‘red leaf lettuce’, ‘granny smith apple’, ‘mint leaves’, ‘cilantro leaves’, ‘french-fried onions’]
Quantity of Ingredients: [“3 1/2 ounces thin dried rice vermicelli”,”1/4 English cucumber, unpeeled “,”1/2 large carrot, peeled “,”10 (8 1/2 inch) rice paper sheets (banh trang)”,”5 red leaf lettuce, torn in half crosswise “,”1/2 granny smith apple, peeled cored very thinly sliced lengthwise “,”30 mint leaves”,”40 cilantro leaves”,”1/2 cup French-fried onions”]
Number of Servings: 1
Steps: [‘Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender (5 to 8 minutes).’, ‘Meanwhile, cut cucumber and carrot into 4 inch lengths and then into matchsticks, using a mandolin or other hand-held slicer, to yield 1/2 cup matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).’, ‘Drain noodles and rinse with cold water. Spread noodles out on a baking sheet lined with a kitchen towel. Pat dry.’, ‘Divide noodles into 2 long “logs,” then cut with scissors to total 10 equal portions.’, ‘Set out all ingredients near a work surface. Pour very hot tap water into a large shallow bowl such as a pie plate. Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it).’, ‘Lay wrapper on work surface and put 1/2 lettuce leaf in center. Mound 1 portion of noodles on lettuce followed by about one-tenth of the cucumber, carrot, and apple slices, 3 mint leaves, 4 cilantro leaves and a sprinkling of onions.’, ‘Arrange ingredients into a rectangle about 4 inches long. Fold paper over short ends of filling, then roll up tightly from a long side. Repeat to make remaining rolls.’]