Vegetable Spring Rolls with Peanut Dipping Sauce

• 1 whole Carrot, Peeled And Cut Into Matchsticks
• 1 whole Green Pepper, Cut Into Matchsticks
• 1 whole Red Pepper, Cut Into Matchsticks
• 1 whole Cucumber, Cut Into Matchsticks
• 6 leaves Romaine Lettuce
• 6 ounces, weight Asian Rice Vermicelli Noodles
• 1 package Round Rice Paper Sheets
• 5 sprigs Cilantro, Thai Basil, And/or Mint
• 1 piece Lemon Grass
• 1 cup Water
• 1 teaspoon Freshly Grated Ginger
• 3 Tablespoons Creamy Peanut Butter
• 1/2 cups Hoisin Sauce
• 1- 1/2 Tablespoon Sugar

1. 1.
2. Chop all of the veggies and set aside.
3. 2.
4. Boil and drain noodles per package instructions.
5. Cool under water.
6. Set aside.
7. 3.
8. One at a time, soak rice sheets into warm water to soften.
9. Use a shallow dish or pie plate for this step.
10. Lay a rice sheet on a towel-covered work surface.
11. Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the rice round.
12. Roll mixture forward (in egg roll fashion) one revolution, then add additional vegetables.
13. Tuck ends inward and finish the roll.
14. Continue making rolls until ingredients are exhausted.
15. For Peanut Dipping Sauce:
16. In a small sauce pan, simmer lemon grass in the water for 5 minutes.
17. Strain out the lemongrass and add the remaining ingredients (ginger, peanut butter, hoisin, and sugar) to the water.
18. Whisk well and simmer for an additional 5 minutes.
19. If the sauce doesnt thicken, whisk for one minute over medium heat.
20. Pour into individual serving cups and serve with spring rolls.

carrot, green pepper, red pepper, cucumber, noodles, paper, cilantro, lemon grass, water, freshly grated ginger, peanut butter, hoisin sauce, sugar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegetable-spring-rolls-with-peanut-dipping-sauce/ (may not work)