Thai Spring Rolls

Directions

1. 1
   Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
2. 2
   Bring 2 quarts water to boil in medium saucepan.
3. 3
   Stir in salt and rice vermicelli.
4. 4
   Cook until noodles are tender but not mushy, 3 to 4 minutes.
5. 5
   Drain noodles and rinse under cold running water until cool.
6. 6
   Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
7. 7
   Combine carrot, peanuts, and jalapeno in small bowl.
8. 8
   Add 1 tablespoon fish sauce mixture; toss to combine.
9. 9
   Toss cucumber in remaining 1 tablespoon fish sauce mixture.
10. 10
    Spread clean, damp kitchen towel on work surface.
11. 11
    Fill 9-inch pie plate with 1 inch room-temperature water.
12. 12
    Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel.
13. 13
    Scatter 6 cilantro leaves over wrapper.
14. 14
    Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts.
15. 15
    Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top).
16. 16
    Cover with second damp kitchen towel; repeat with remaining wrappers and filling.