2 large carrots
1/2 red bell pepper, julienned
2 T. chopped green onion, green and white parts
1 T. olive oil
1 T. minced cilantro
1/4 t. freshly ground black pepper
16 rice paper rounds, 6 inches in diameter
2 cups cooked bean-thread noodles or rice noodles (about 6 oz. dried)
Using a vegetable peeler, shave off thin slices of carrot. Place the carrot shavings, red pepper, green onion, olive oil, cilantro, and black pepper in a large bowl. Mix well and let sit for 1 hour.
Fill a wide bowl with warm water, then dip each rice-paper round in the water until softened and translucent, about 10-20 seconds. Let the round drain briefly on a dishcloth.
Place 2 T. cooked noodles plus a few tablespoons of the carrot-pepper mixture about 1 inch from the lower edge of the rice paper. Fold the bottom of the paper over the filling, fold both sides over the filling, then roll into a cylinder shape. Repeat with the remaining noodles, vegetables, and rounds. Place the spring rolls on a plate or tray and cover tightly with plastic wrap. Chill for 30 minutes. Serve cold with your favorite dipping sauce. We like Thai sweet and spicy pepper sauce.