Vegetable Spring Rolls with Spicy Citrus Sauce and Peanut Dipping Sauce

Spring Roll

2 ounces rice vermicelli
8 ea.  Rice wrappers (8.5 inch diameter)
3 ea.  Aburaage  (Fried tofu sushi wrappers) Cut into Strips
1 ea. Cucumber cut into 4 inch strips
8 ea. Fresh Mint Leaves
3 Tb.  Fresh Cilantro Leaves Chopped
2 Tb. Minced Chives
½ Cp. Shredded Carrot
1 ea. Red pepper (julienne)
4 Leafs Greenleaf lettuce

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a pan with hot water. 
• Dip one wrapper into the hot water for a few seconds to soften. 
• Lay wrapper flat. In a row across the center, place green leaf, cucumber, carrot, red pepper, vermicelli, mint, cilantro and Tofu, leaving about 2 inches uncovered on each side. 
• Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
• Repeat with remaining ingredients.

Spicy Citrus Sauce

3 Tb. Fish Sauce
¼ Cp.  Water
½ Cp. Sugar
2 Tb.  Fresh lime juice
1 Tb. Lime Zest minced
1 Tb.  Red chili pepper flakes

• In a small pan, mix the fish sauce, water, sugar, lime juice, zest, red peppers heat and reserve for service

Peanut Sauce

6 Tb. Hoisin Sauce
2 Tb. Peanut Butter
¼ Cp Vegetable Broth
2 tsp. Minced Ginger

• In a small pan, mix the hoisin sauce, broth, ginger, and peanut butter and heat reserve for service