Thai Spring Roll

Place 1 gallon water in large pot and bring to a boil. Add vermicelli and cook 3 to 5 minutes, until softened. Remove from heat, drain and cool with ice. Hold for service.

Place about 1 inch water in 2 1/2-inch pan over low heat and maintain just a simmer.

Place two wet towels on table to work on.

Dip rice paper in hot water for 10 to 15 seconds and place on towel. Repeat with second piece and overlap about 1⁄3 of way down first piece.

Place 1/2 ounce lettuce near bottom of paper. Top with 1/4 ounce noodles, carrots, few green onions, 2 to 3 basil and mint leaves and few cilantro sprigs. Pull bottom of paper over filling, fold sides in tight and roll to keep it as tight as possible.

Cut in half on slight bias and serve with chili sauce and peanuts.

Place vinegar, water, sugar, red pepper and carrots in small sauce pot and bring to a simmer over medium heat. Dissolve cornstarch with small amount of water and add to liquid, until slightly thickened. Remove from heat and cool to room temperature.