10 to 12 sheets round rice paper
1 cup shredded raw carrots
1 cup bean sprouts, rinsed and patted dry
1 cucumber, seeded and cut into thin 2 inch long strips
1 1/2 cups cooked rice noodles
1/2 cup finely chopped peanuts or cashews
10 to 15 large fresh basil or mint leaves
Purchased peanut sauce or hoisin sauce
Line a large baking sheet with plastic wrap; if desired spray very lightly with non-stick cooking spray. Set aside.
Bring a large skillet of water to a simmer over high heat, reduce heat to low. Place 1 sheet spring roll rice paper in the skillet for 5 to 10 seconds to soften; very carefully remove with two pairs of tongs (paper tears easily so be gentle).
Place rice paper flat on a clean work surface. Working quickly. Place a small amount of carrot and bean sprouts at one end of the paper. Top with some cumber strips, rice noodles and chopped peanuts. place 1 to 2 basil leaves flat on the top of the file of filing. Fold the bottom of the rice paper over the filing, fold in rice paper sides (as if rolling up a burrito or egg roll). Tightly roll up rice paper and filling; place seam side down on prepared sheet pan. Serve immediately or refrigerate until ready to serve. Serve with peanut or hoisin sauce. Makes 5 to 6 spring rolls.