• Servings: Approx. 8-10 rolls
• 1 cup wine - for the cook
• 1 1/2 cup julienned carrots
• 1 1/2 cup julienned cucumbers
• 1/2 cup diced celery
• 2 cups coarsely chopped butter lettuce
• 4 Tablespoons chopped fresh mint
• 2 Tablespoons chopped fresh basil
• 2 Tablespoons chopped fresh chives
• 1/4 cup chopped cilantro
• 2 Tablespoons minced fresh ginger
• 2 Tablespoons Thai Sweet chili sauce
• 1/4 cup coarsely chopped salted, dry roasted peanuts
• Rice papers

1. Blanch carrots in boiling water for 1 minute. Drain and ice to stop cooking.
3. Combine all ingredients, except the rice papers. Working with one rice paper at a time, Soak in very warm water for approximately 5 seconds. Lay on a plate and place some of the filling on the side closest to you and roll the edge over the filling. Next roll both sides in towards the center and then continue to roll up from the bottom.
5. To hold place springs rolls on a plate between damp paper towels and refrigerate. (Serve with Thai Dipping Sauce and Peanut Sauce. Recipes under “ Condiments, Sauces”.)

From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 This is a vegetarian Spring Roll bursting with flavor from the fresh herbs. Make the Thai Dipping and the Peanut Sauce...they compliment this Spring Roll nicely. (Sauce recipes found by searching their names)