Vietnamese Salad Rolls

Ingredients
2 ounces vermicelli noodles 8 large round rice paper wrappers 1 cup mung bean sprouts 1/2 cup cucumber, cut into thin strips to make 1/2 cup 1 medium carrot, shredded 8 2-3 inch strips of head lettuce Sauce: 1/4 cup hoisin sauce 3 TB Peanut butter 3 TB water

Directions
Make vermicelli according to package instructions, set aside. Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board.

Be careful not to let the paper fold on itself when removing the wrapper from the water.

Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Repeat for the remaining 7 wrappers. Makes 8 rolls.

For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into.