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1
Prepare rice noodles by soaking them in water for 15 minutes or until soft.
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2
Drain.
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3
Finely shred lettuce and carrot.
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4
If using Cilantro, tear each sprig into two or three pieces (I never add cilantro, personal taste).
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5
Toss lettuce, carrot and cilantro (if using) together until well mixed.
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6
Soak a single sheet of the rice paper in very hot water for 20 to 30 seconds, just long enough to soften.
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7
Make sure that you use a bowl or pan large enough for the sheet of rice paper to lie flat.
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8
I usually use a large cookie sheet.
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9
Be careful because rice paper soaked too long in water it will tear easily.
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10
Remove rice paper sheet from water and place on a clean, damp kitchen towel.
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11
Place a loose handful of the vegetable mixture on the rice paper sheet.
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12
Position the vegetable mixture on the lower third portion of the rice paper sheet, between the center and the edge facing you.
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13
Leave two inches of space on either side of the vegetables so they won't spill out while rolling.
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14
Place a handful of the soaked rice noodles on top of the vegetable mixture.
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15
I usually add equal amounts of vegetables and noodles.
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16
Pull the edge of the rice paper nearest you up and carefully fold it over the filling.
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17
Make the roll as firm as possible without tearing the paper (this usually takes some practice and you probably will tear a few).
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18
After that fold, fold the sides over the center to seal the ends and continue to roll up like an eggroll.
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19
Now, make the Dipping Sauce:.
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20
Stir together the white vinegar, sugar and fish sauce until all of the sugar is dissolved.
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21
Divide fish sauce into individual ramekins, one for each person being served.
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22
Sprinkle crushed peanuts over sauce.
