FRESH SPRING ROLLS- GOI CUON

Steps:

• Bring 4 quarts of water to a boil in a large pot.
• Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
• Drain and transfer noodles to a medium bowl.
• Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
• Toss 2 tablespoons of the lime juice mixture with the noodles.
• In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
• In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
• Spread a clean, damp kitchen towel on a work surface.
• Fill a 9-inch pie plate with 1 inch of room temperature water.
• Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
• Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
• Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
• To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
• Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
• Then transfer to a serving platter and cover with a second damp kitchen towel.
• Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
• Serve with the peanut dipping sauce.