Thai Fresh Spring Rolls

Step 1

Bring a pot of water to a boil over high heat, about 5 minutes. Add the rice vermicelli noodles and cook until they are soft and translucent when you bite one, about 3 minutes.

Step 2

Drain the noodles in a colander and rinse under cold water until completely cool, stirring gently with your fingers so they do not clump together.

Step 3

Place the cooked noodles on a clean plate and set aside. They will be easier to handle when dry.

Step 4

Slice the cucumber lengthwise into thin matchstick-sized pieces, about the thickness of a wooden stick, and place in a small bowl.

Step 5

Peel the carrots with a vegetable peeler, then use the peeler or a knife to slice them lengthwise into thin strips the same thickness as the cucumber sticks, and add to the bowl.

Step 6

Coarsely chop the roasted peanuts with a knife until they are the size of small peas — roughly the size of the head of a match.

Step 7

Pour the soy sauce, lime juice, sriracha, and 3 tablespoons of water into a small bowl and stir vigorously until the sriracha is completely dissolved and the mixture is smooth and uniform in color.

Step 8

Stir the chopped peanuts into the sauce until evenly distributed, then set the dipping sauce to the side of your workspace.

Step 9

Fill a shallow bowl with warm (not hot) water. Hold one rice paper wrapper at an angle and dip it briefly into the water for 2 to 3 seconds until it becomes soft and pliable but still slightly firm.

Step 10

Lay the softened rice paper on a clean, damp kitchen towel in front of you with the short edge closest to you.

Step 11

Place a small handful of cooked rice noodles (about 2 tablespoons) in a horizontal line about 2 inches up from the edge of the rice paper closest to you.

Step 12

Arrange 3 mint leaves, 3 basil leaves, 2 to 3 cucumber sticks, and 2 to 3 carrot sticks on top of the noodles in a single layer.

Step 13

Fold the bottom edge of the rice paper up and over the filling, then fold the left and right sides inward like an envelope, creating a seal on all three sides.

Step 14

Roll the filled bundle away from you, keeping the sides tucked in, until it forms a tight cylinder with a seam on the bottom. Stop rolling when the top edge of rice paper is visible.

Step 15

Transfer the finished spring roll seam-side down to a serving plate and cover loosely with a damp kitchen towel to prevent the rolls from drying out.

Step 16

Repeat the dipping, filling, folding, and rolling process with the remaining 7 rice paper wrappers and filling ingredients until you have 8 spring rolls.

Step 17

Arrange all 8 spring rolls on a serving platter. Serve immediately with the peanut dipping sauce in a small bowl on the side of the plate.