Thai spring rolls

Every time we go to a Thai restaurant, we love to order the fresh spring rolls as an appetizer.  Well it turns out that they are pretty easy to make!  They taste so fresh, which is perfect for hot summer days.  I made these with a peanut dipping sauce, and they were delicious!  I used the lettuce mix and the green onions from my CSA box in this recipe.

Recipe for Thai Spring Rolls

INGREDIENTS
Vietnamese spring roll wraps
Rice vermicelli
Carrots, julienned
Cucumber, julienned
Lettuce, chopped
Green onions, chopped
Cilantro, chopped
Mint leaves, chopped
Tofu, cut into thin strips and then pan fried in olive oil

INSTRUCTIONS
1. Soak the rice vermicelli in warm water for about 10 minutes, until noodles are soft.  Drain.

2. Dip the spring roll wraps in warm water for 3-5 seconds.  Then spread the wrap on a flat surface.

3. Fill the middle of the wrap with some noodles, lettuce, carrots, cucumber, green onions, cilantro, mint leaves, and tofu.

4. Wrap tightly and serve immediately with peanut dipping sauce!

Recipe for Peanut Dipping Sauce

INGREDIENTS
1/4 cup soy sauce
1/4 cup smooth peanut butter
1/4 cup brown sugar
1 tbsp white vinegar
1 tsp sesame oil
1 cup warm water

INSTRUCTIONS
1. Whisk together all of the above ingredients in a saucepan over medium heat.

2. Simmer and stir until sugar has dissolved and sauce has thickened.

3. Serve warm with spring rolls!