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1
With a knife, chop rice vermicelli (it tends to stick together in a block) into roughly 2-inch segments.
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2
Place noodles in a bowl and pour boiling water over them.
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3
Let sit until soft (1 to 2 minutes), then drain through a fine strainer.
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4
With a vegetable peeler, shave each carrot in thin, two-inch pieces.
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5
In a large bowl, combine noodles, carrots, sprouts, cabbage, scallions, cilantro, mint and basil.
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6
In a mortar and pestle, mash garlic, sugar, chiles and peppercorns to a paste.
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7
Whisk in lime juice and pour over vegetable mixture.
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8
Toss well so that dressing, vegetables and noodles are evenly distributed.
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9
In a pan large enough to fit rice wrappers, pour water about an inch deep.
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10
Submerge a wrapper until soft, slippery and flexible.
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11
Gently remove wrapper and lay it on a clean, damp towel.
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12
Place a heaping 1/2 cup of mixture an inch below center of wrapper and pat down.
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13
Fold bottom end of wrapper over mixture, followed by each side.
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14
Roll wrapped mixture up to top edge, creating a neat package.
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15
Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used.
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16
Serve with cruets of rice wine vinegar, soy sauce, and sriracha (red chili paste), so that everyone can make a dipping sauce to taste.
