Fresh Spring Rolls With Nuoc Cham or Peanut Sauce

Ingredients

• 1 pack of rice paper sheets (round)
• 1 cucumber
• 2 carrots (I used rainbow carrots)
• 1/2 head of lettuce (I used romaine)
• 1/2 cup of red cabbage
• 1 avocado
• 1/2 pack of soba noodles
• 1/4 cup of cilantro

Instructions

1. Boil some water and add the soba noodles. They usually cook in about 5-7 minutes which is enough time to prepare the rest of your ingredients. Once they're done cooking, drain them and set aside.
2. Julienne the carrots and cucumber, wash and chop the bottoms of the lettuce, slice the avocado, and roughly chop the cilantro--put aside. Make sure to let out any excess water from the lettuce.
3. Open the package of rice wrappers. Grab a pie dish or pan and fill with warm water. Let the wrapper soak for about 7 seconds until it starts to feel slippery and begins to loosen.
4. Lay the wrapper (it will feel slimy) on a plate. I find a glass plate is the best surface.
5. Stack a bit of each ingredient on the bottom portion of the wrapper and begin to roll away from you, making sure the edges are folded in after the first roll. Once you have rolled all the way up, the end should stick to itself.
6. Cut the roll in half and dip in peanut or Nuoc Cham sauce.