Vietnamese spring roll

• 2 tbsp natural peanut butter
• 2 tbsp Rice vinegar
• 1 tbsp soy sauce
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1 oz cellophane noodles
• 1/2 tsp sesame oil
• 1 pinch red pepper flakes
• 1/2 seedless cucumbers
• 1 carrot, peeled
• 1/2 red bell pepper
• 3 radishes
• 1 scallion, chopped (white and green parts)
• 1/2 tbsp Rice vinegar
• 1/2 tsp sugar
• 1 tsp fish sauce
• 1/2 lime, juiced
• 8 Rice paper wrappers
• 2 tbsp fresh cilantro, chopped
• 1/4 cup chopped mint or Thai basil

1. Whisk all sauce ingredients til smooth.
2. Set aside.
3. For the noodles: Bring a large pot of water to almost boiling.
4. Remove from heat and add noodles, let sit for 10 minutes.
5. While in water, with the tip of your scissors snip noodles into shorter strands.
6. Drain noodles, place in a bowl and toss with sesame oil and red pepper flakes.
7. For the filling: shred or julienne all vegetables.
8. Whisk the vinegar, sugar, fish sauce, lime juice in a large bowl.
9. Add the julienned vegetables to the large bowl and sauce and toss til coated.
10. Soften the rice papers in a pie pan 1/3 filled with real warm water.
11. After it starts to soften and curl, flip over to soften the other side.
12. Lift softened rice paper out of water and place on a large plate to assemble wrap.
13. Spread a small amount of spicy peanut dressing in the middle of the wrap, and place all ingredients in middle of wrap as firmly as possible.
14. Roll the wrap like a burrito as tightly as possible without ripping the paper.
15. Use the remaining yummy peanut sauce to dip your rolls in as you eat!

natural peanut butter, vinegar, soy sauce, sugar, red pepper, noodles, sesame oil, red pepper, cucumbers, carrot, red bell pepper, radishes, scallion, vinegar, sugar, fish sauce, lime, paper, fresh cilantro, mint

Taken from cookpad.com/us/recipes/365106-vietnamese-spring-roll (may not work)