Fresh Spring Rolls

• 1/2 c Thinly sliced red bell pepper
• 1/2 c Thinly sliced yellow bell pepper
• 1/2 c Thinly sliced orange bell pepper
• 1/4 c Blanched bean sprouts
• 1/4 c Thinly sliced celery
• 1/4 c Grated carrot
• 2 Cloves (large) garlic; peeled and mashed into pulp
• 1 Piece (1") peeled; minced ginger
• 7 oz Rice stick Thai noodles soaked in warm water for 20 min and then cooked in boiling water for 3-4 min or until soft
• 1/2 c Thinly sliced fresh basil leaves (up to)
• 4 Red Thai chiles; seeded and chopped
• 1/4 c Fish sauce
• 3 tb Soy sauce
• 3 tb Sesame oil
• 2 tb Rice vinegar

Instructions

1. 1

   Mix all ingredients and let marinate at least 4 hrs before rolling.

2. 2

   Dampen rice wrappers in warm water and place 2T of filling in bottom 1/3 of wrapper.

3. 3

   Roll up once, fold sides over and continue rolling tightly.

4. 4

   Set seam side down on sheet pan and keep covered with a damp towel.

5. 5

   Serve with "Soy vinegar Dipping Sauce".