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.
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: