Spring Roll Redux

I wasn't happy with the look of my last spring roll post, so when I made them again yesterday I took better pictures.

First, I soaked the rice noodles for 20 minutes in cold water to "cook" them.


I then shredded carrots, cucumber, and jicama. The black tool is a julienne peeler from Pampered Chef.


Step One:


Step Two:


Step Three:


I was inspired by someone else's post using peanut sauce with their spring rolls (I'm so sorry I can't remember who it was - I looked through blogs trying to find it but it was a while ago) so I used my fancy-schmancy dipping bowls:


And this Tai Peanut Sauce:


To dip:


Finished rolls: