Vietnamese Spring Rolls

I love these rolls wrapped in rice paper. They are perfect for a warm day. You can find a multitude of recipes on-line for the fillings and for the sauces. Here is what we did:

For the spring roll
Cucumber, cut into long slices
Carrot, long peels
Tot Soi, washed and left whole
Basil, cut into strips
Mint, cut into strips
Parsley
Tempeh, cut into strips
Rice vermicelli

For the Sauce
1/4 C hoisin sauce
2 T almond butter
1 t rice venegar
1 garlic, crushed
1 squirt Thai hot sauce

In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
On top 1/3 side closest to you, lay noddles and greens on the bottom for added strength to the wrapper. Then place herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides.
Serve with hoisin almond dip (or any other sauce).

**Delicious. Keeper.