Fresh Spring Rolls (Fira's Style) :D -

(Makes 36 rolls)
Ingredients

* 4 ounces thin rice stick or cellophane noodles
* 1/2 cup bean sprouts
* 1/2 cup grated carrot
* 1/2 cup grated daikon or jicama
* 1 garlic clove, minced
* 1 Tablespoon soy sauce
* 1 cup coarsely chopped cilantro, reserving a few sprigs for garnish
* 1/2 cup coarsely chopped dill or mint leaves, or a mixture
* 3 Tablespoons roasted, unsalted peanuts, coarsely chopped (optional)
* 12 sheets of rice paper
* 1 head of soft lettuce, such as Boston lettuce, leaves washed, dried and cut in half
* Chili dipping sauce

Directions
Soak noodles in boiling water for 5 minutes or until soft and pliable. Drain, immerse in cold water and drain again. Cut noodles into 2-inch lengths.

In a large bowl, mix noodles with bean sprouts, carrot, daikon or jicama, garlic, and soy sauce.

Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove it. (Letting the rice wrapper sit in the water can result in its disintegration.) Lay the wrapper on a plate and place about two Tablespoons of the noodle mixture toward the bottom of the wrapper. Add a pinch of each herb and a few pea-nuts (if desired). Fold the bottom of the wrapper up over the mixture, about a third of the way up. Tuck sides of the wrapper in and roll up tightly to form a tube. The damp paper should stick together. Place on a tray or plate and cover with a damp towel or plastic wrap until all the rice papers are filled.

Cut each roll into three pieces. To eat, wrap roll in lettuce leaf and dip in chili sauce.