Ingredients Jump to Instructions ↓

  1. Sauce :

  2. 1/4 cup fresh lime juice

  3. 5 tablespoons Asian fish sauce

  4. 2 tablespoons cider vinegar

  5. 1/4 cup packed light brown sugar

  6. 1 tablespoon minced garlic

  7. 1 1/2 teaspoons hot red pepper flakes, or to taste

  8. Rolls :

  9. 24 8-inch rice-paper rounds, plus extra in case of tearing

  10. 5 cups (about 10 ounces) bagged matchstick carrots , rinsed and patted dry

  11. 2 (each about 12-inch long) English cucumbers , seeded and cut into 3-inch matchsticks

  12. 2 cups lightly packed fresh basil leaves

  13. 2 cups lightly packed fresh mint leaves

  14. 1 1/2 cups finely chopped cocktail peanuts or cashews

  15. 12 heart of romaine leaves, halved lengthwise and trimmed to fit

Instructions Jump to Ingredients ↑

  1. Sauce: Stir together sauce ingredients until sugar is dissolved.

  2. Rolls: Gently immerse 1 rice-paper round in a large bowl of warm water and let stand until softened and pliable, about 15 seconds. Lift out, letting excess water drip off, then lay round on a work surface. Blot top with paper towel to remove excess moisture. Arrange about 1/4 cup each carrots and cucumbers across center of round, leaving about 1 1/2 inches uncovered on both sides. Cover the mound of vegetables with a layer of basil and mint leaves, then sprinkle with 1 tablespoon peanuts and put a romaine leaf over nuts . Fold edge of wrapper nearest you over filling, then fold in sides and carefully roll up toward open edge. (Wrapper will stick together to keep roll sealed .) Make more rolls in same manner.

  3. Serves rolls with dipping sauce.

  4. Editors Note: Sauce can be made 1 day ahead and refrigerated . Let stand at room temperature 1 hour before serving.

  5. Rolls can be made 1 day ahead, wrapped individually in plastic wrap and refrigerated. Transfer rolls to a platter 15 minutes before serving.


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