Thai Salad Rolls - cooking recipe

Ingredients

For the rolls
1 (16 ounce) package rice paper sheets
4 green onions, julienned about 3 inches long
1 English cucumber, julienned
2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours)
1 (16 ounce) package rice noodles, cooked and drained
1/2 lb bean sprouts
1/4 cup chopped peanuts
For the Sauce
1 tablespoon lime juice
3 minced garlic cloves
1/2 teaspoon hot pepper flakes
1 teaspoon sesame oil
3 tablespoons chunky peanut butter
1 tablespoon hoisin sauce
1 teaspoon brown sugar or 1 teaspoon white sugar
1/3 cup water
1 tablespoon soy sauce

Preparation

Combine all ingredients for the peanut sauce ahead of time, and set aside.
In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).