Fresh Thai Spring Rolls

• rice paper sheet (these are not the same as wonton/eggroll wrappers, which must be cooked)
• clear noodles
• fried garlic (can purchased jarred or fry several chopped cloves of garlic)
• 1 teaspoon sesame oil
• 1 teaspoon thin soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon white pepper or 1 teaspoon red pepper
• mung bean sprouts
• lettuce (any kind)
• fresh basil
• cilantro, chopped
• cooked sliced chicken breast
• plum sauce
• sweet chili sauce, mixed with
• peanuts (for dipping)

1. Soak clear noodle in hot/boiling water till soft.
2. Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
3. Add soy sauce, garlic powder, and pepper.
4. Remove from heat and place in bowl.
5. Assemble other ingredients on counter or table in bowls.
6. Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
7. Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
8. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
9. Serve immediately.

rice paper, clear noodles, garlic, sesame oil, soy sauce, garlic, white pepper, bean sprouts, fresh basil, cilantro, chicken breast, plum sauce, sweet chili sauce, peanuts

Taken from www.food.com/recipe/fresh-thai-spring-rolls-32974 (may not work)