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1
Combine all ingredients except broth in a small food processor and puree. Slowly add the broth until the Sauce reaches your desired consistency.
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2
In a bowl, combine the rice vinegar, sugar, and a pinch of salt. Stir until the sugar and salt is dissolved. Add in the julienned carrots and daikon radishes and allow to marinate for 30 minutes.
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3
Cook the noodles according to the instructions on the package.
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4
Fill a shallow bowl with warm water and place the cooked noodles, carrot/daikon mixture, scallions, lettuce, bean sprouts and cilantro for the wrap within easy reach. One of the secrets to easy wraps is having all of your ingredients ready to assemble.
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5
Place one piece of rice paper in the warm water for 20 seconds. The paper will be pliable and delicate when it's ready. I used a pie dish and it was the perfect size.
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6
Put the rice paper on a dry surface and gently dab excess moisture off. I used a paper towel to dab one side then flip and do the other.
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7
Layer a small amount of each ingredient a little over the halfway point on the circle of rice paper. The wrap will be transparent so starting with the lettuce is very pretty and ending with a small piece of cilantro will make a nice looking spring roll.
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8
Fold a side of the paper over the ingredients lengthwise and then fold in the short sides.
