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1
Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
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2
Bring 2 quarts water to boil in medium saucepan.
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3
Stir in salt and rice vermicelli.
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4
Cook until noodles are tender but not mushy, 3 to 4 minutes.
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5
Drain noodles and rinse under cold running water until cool.
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6
Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
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7
Combine carrot, peanuts, and jalapeno in small bowl.
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8
Add 1 tablespoon fish sauce mixture; toss to combine.
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9
Toss cucumber in remaining 1 tablespoon fish sauce mixture.
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10
Spread clean, damp kitchen towel on work surface.
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11
Fill 9-inch pie plate with 1 inch room-temperature water.
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12
Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel.
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13
Scatter 6 cilantro leaves over wrapper.
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14
Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts.
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15
Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top).
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16
Cover with second damp kitchen towel; repeat with remaining wrappers and filling.
