These Spring Rolls are refreshing and the perfect appetizer for a sunny spring day gathering! The mint and cilantro liven up the mix of vegetables, while the pairing of two different dipping sauces take your taste buds to a whole other level!
Place bean threads in warm water, and prepare a separate dish filled with warm water, wide enough to fit rice paper wrappers.
Dip 1 rice paper wrapper into water dish for approximately 30 seconds, until wrapper is just soft. Lay wrapper flat on a dry surface, such as a cutting board.If using full leaves of lettuce, place lettuce leaf in center of rice paper; if using chopped lettuce, spread evenly in the middle of the rice paper wrapper. Make a small pile of a bean threads and a few slices of the following: carrot, red bell pepper, and cucumber. Sprinkle mint and cilantro across the pile.
Fold in sides of wrapper with the least amount of space, creating a rectangle with two rounded ends. Next, fold in one of the rounded sides of the rectangle to tightly wrap around the filling; continue rolling until the roll is closed. Place a damp paper towel on top of rolled spring rolls so they don't dry out before serving.
Repeat steps 2-6 until all ingredients have been used.Serve spring rolls immediately with both dipping sauces. Recommended drink pairing: traditional mint mojito.
Peanut Sauce
In a small bowl, combine the peanut sauce, hoisin sauce, and chopped peanuts. Taste and adjust flavors as desired.
Sriracha Fish Sauce
In a separate small bowl, whisk fish sauce, water, lime juice, minced garlic cloves, sugar, Sriracha, and sesame oil to combine. Taste and adjust flavors as desired.