I love fattening food as much as the next person. Butter and cream are flavorful, and things with creamy texture are amazing.
But creamy, smooth, and fattening can only take you so far. There are times when a body just craves a little fresh. A little bright, and some raw texture. Spring Rolls are crammed full of all of the above. I can easily eat a dozen. Make sure your ingredients are super fresh. The dipping sauce can be made ahead. The chopping can be done a little ahead as well. Try to chop the vegetables to a uniform size and length. Assembly is pretty quick and easy.
The rice wraps are softened by dipping in hot tap water for 10 seconds or so, and the bean thread noodles by soaking in boiled water for 8–10 minutes.
4 oz. Bean Thread (mung bean) noodles –soaked in boiling hot water for 8–10 minutes, then chopped to manageable lengths
1/2 head red leaf lettuce–torn into manageable pieces
1 red pepper–julienned
1/2 bunch cilantro–leaves torn off
1 bunch green onion–julienned
1 1/2 cups bean sprouts–rinsed and patted dry
2 cucumbers–seeds scraped out and julienned
Soak the rice wrappers 1 at a time in hot tap water for 10 seconds or so, until they are pliable enough to wrap.
Lay a piece of lettuce on the middle of the wrap.
Place a tablespoon or so of noodles on the lettuce.
Lay the remaining ingredients on top of the noodles and lettuce.
Roll the wrap up by folding in the two sides as snug as they will go, and folding the end closest to you over the filling. Then roll away from you tightly and snugly. The wrap will stick to itself pretty well.
Repeat with remaining ingredients.
Set in refrigerator until ready to serve. I like to let them firm up for 30 minutes or so. They will be not so slippery that way.