• 1 package 1.75oz bean thread noodles, soaked in warm water 10-15 min and drained
• 2 cups grated carrots
• 1/2 cup minced onions
• 3/4 cup peanuts, roasted, coarsely ground
• 2 tbs sugar
• 1/2 tsp salt
• 1/4 cup cold water
• 2 tbsp all purpose flour

• 2 heads green or red leaf lettuce, washed and dried
• 1 cucumber, peeled, thinly sliced
• 2 cups bean sprouts
• 1 cup basil leaves
• 1 cup mint leaves
• 1-2 pkgs rice paper spring roll wrappers, pref triangles
• 4 cups veg oil for frying

dipping sauce (tuk trey)

• 3/4 cup water
• 3/4 cup sugar
• 1/3 cup fish sauce
• 1/4 cup white vinegar
• 2 tbsp fresh lime juice
• 2 garlic cloves minced

Sauce: make a syrup, cool, add remaining ingredients.

1. Chop noodles
2. dry carrots
3. combine with onions, 1/2 cup peanuts, sugar, salt
4. use water and flour to make paste to seal spring rolls – cook over medium high heat for 2 minutes until thickened.
5. lay our kitchen towel on work surface
6. dip wrappers in warm water; lay on towel to soften 1-2 minutes
7. with tip away, put mix in wrapper, fold up sides, fold back, roll, seal with flour paste.
8. deep fry in 350 oil until GBD

from Elephant Walk / Carambola