Asian-Style Veggie Rolls

Ingredients

• 3 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons fresh lime juice (about 1 lime)
• ½ cup coarsely chopped fresh mint
• ½ cup fresh cilantro leaves
• Sauce:
• ¼ cup thinly sliced green onions
• 1 tablespoon sugar
• + 25 more ingredients
• • 2 tablespoons fish sauce
  • 1 garlic clove, minced
  • ½ cup coarsely chopped fresh mint
  • 1 garlic clove, minced
  • 1 cup shredded carrot (about 1 large)
  • 1 cup shredded carrot (about 1 large)
  • 1 cup fresh bean sprouts
  • 2 cups cooked bean threads (cellophane noodles)
  • 2 cups thinly sliced Bibb lettuce leaves (about 4 large)
  • 8 (8-inch) round sheets rice paper
  • Rolls:
  • 2 tablespoons fish sauce
  • Sauce:
  • 1 cup fresh bean sprouts
  • Rolls:
  • 8 (8-inch) round sheets rice paper
  • ¼ cup thinly sliced green onions
  • 2 cups thinly sliced Bibb lettuce leaves (about 4 large)
  • 3 tablespoons water
  • 1 Thai chile, thinly sliced
  • 1 Thai chile, thinly sliced
  • 1 tablespoon sugar
  • 3 tablespoons water
  • ½ cup fresh cilantro leaves
  • 2 cups cooked bean threads (cellophane noodles)

1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads,...

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