Vietnamese Spring Rolls

Sometimes I think I should've been born Asian. I love the the noodles, sauces and flavors. Some of my favorites are Vietnamese and Thai. These spring rolls offer the best of both those worlds. They are fresh and light and I could honestly eat like 6 of them just myself :) I loved them so much, I made them for dinner 2 nights in a row. All these ingredients could turn into an expensive appetizer so try and find ways to plan meals where you can use them for a few different  meals throughout the week. We made a stir fry with the rice noodle the night before and I made these rolls with the leftover rice noodles. Then the basil and carrots I used in my salads throughout the week. 
Enjoy!

Here's what you'll need:

Spring roll rice paper
Thai peanut sauce

1/2 cucumber julienned (remove center w seeds)

1 cup thin rice noodles, pre-cooked 

1/4 cup fresh herbs (use cilantro, basil or mint, your choice)

1/4 cup carrots, grated or julienned

1 tbsp lime juice

1 tbsp soy sauce
Shredded chicken (optional) 

What you'll need

This is kinda what makes the dish

Tip when softening the rice paper:  I used a plate and filled it with hot tap water, make sure that you submerge the entire paper or it will curl up and be unusable.

I just swirled it around like this until it was soft. It should only take about 10 sec to get soft.

I recommend adding a little less than pictured here in order to roll tightly. Add the mixture towards the bottom, fold it in the center, then fold in the right and left side and roll. You will be surprised how easy they stick. Enjoy!