Asian-Style Veggie Rolls

Ingredients

• Rolls:
• 8 (8-inch) round sheets rice paper
• 2 cups thinly sliced Bibb lettuce leaves (about 4 large)
• 2 cups cooked bean threads (cellophane noodles)
• 1 cup fresh bean sprouts
• 1 cup shredded carrot (about 1 large)
• 1/2 cup coarsely chopped fresh mint
• 1/2 cup fresh cilantro leaves
• 1/4 cup thinly sliced green onions
• Sauce:
• 1 tablespoon sugar
• 3 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons water
• 2 tablespoons fish sauce
• 1 garlic clove, minced
• 1 Thai chile, thinly sliced

Preparation

1. 1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.
2. 2. To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve sauce with rolls.