Vietnamese Spring Rolls

* 4 ounces dried rice vermicelli/Bean thread noodles

* 12 sheets banh trang rice papers or spring roll wrap 8- inches round 

* 3 medium carrots, peeled and shredded

* 8 ounces Strips of cooked Tofu or cooked shrimp diced.

* 3 scallions chopped

* 24 large mint leaves

* 1 handful cilantro leaves chopped

* 1 handful bunch baby spinach leaves

Directions

Cook vermicelli/noodles according to instructions in the box.

Drain,cool and divide into 12 portions.

Saute the shredded carrots with a pinch of salt for 3 mins. 

Before sauteeing make sure to squeeze out the excess of water from the carrots.

Let this cool before dividing it into 12 portions.

Chop scallions and mix them with the cilantro leaves.

Soak one rice paper in lukewarm water until pliable, about a few seconds. 

Move it around a bit. 

Work with only 1 paper or two at a time.

To assemble: 

Place 1or 2 papers on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. 

Place 1 green leaf on the sheet. 

Cover with 1 portion of vermicelli, and top with a portion of the carrots, tofu/ shrimp, scallions, and mint leaves. 

Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. 

Keep rolls covered with a damp towel.

When ready to serve, cut in the middle and serve with Asian dipping sauces.