Spring Rolls With Chili Dipping Sauce

The other day I was looking through my Natural Health magazine and I came across a great spring roll recipe. Since I love spring rolls and always order them when we go out for Thai, I decided to try and make them. They came out great. My daughter loved them too. They are so healthy, I enjoy making them for her. Here is the recipe I followed. You can purchase some of the ingredients from the Asian section of your grocery store, or an Asian market.
Ingredients;
2 ounces of rice noodles
12 spring roll wrappers
24 fresh mint leaves
1 medium carrot, trimmed, peeled, and cut into 3-inch match sticks
1/3 cup of cilantro
12 pieces of red leaf lettuce, shredded
1/4 cup of tamari sauce
2 tbs of rice vinegar
1 tbs toasted sesame oil
1 tsp hoisin sauce
1/2 chopped jalapeno pepper
1 tbs chopped, unsalted peanuts

Fill a shallow bowl with with hot, but not boiling water. Soak rice noodles for 10 minutes. Drain and set aside.
Meanwhile, cut carrots into match sticks and shred the lettuce. In a shallow bowl, add hot water and place one rice wrapper in there to soften. Once pliable, assemble a spring roll. Start by placing 2 mint leaves lengthwise in the center. Place some carrots on top, then place some lettuce, cilantro and rice noodles on top of the carrots. Roll the spring roll up by folding each end in first, then rolling tightly. Once rolled, place them seam side down onto a serving plate. Repeat the process.
To make the dipping sauce, combine tamari sauce, rice vinegar, toasted sesame oil, and hoisin sauce in a small bowl and mix together well. Stir in jalapeno peppers and peanuts. Serve with spring rolls.
These spring rolls are great for a summer get together. They taste so fresh. Enjoy!