Ingredients:

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
1 Tbsp sugar
1/2-1 Tbsp Thai red chili paste to taste
2 tsp grated fresh ginger
2 tsp sesame oil preferably "roasted" version
Juice of 1 lime (1-1 1/2 Tbsp)
2 oz dried rice noodles or "rice threads"
8 rice paper wrappers (8- or 6-inch size *
32 cilantro leaves
1 small carrot julienned
1 red bell pepper julienned
4-5 large fresh shiitake mushrooms (stemmed) julienned
4 scallions green part julienned

Directions:

Make the dipping sauce: In a small bowl or cup combine the soy sauce vinegar sugar chili paste ginger oil and juice of one lime Set the sauce aside

Place rice noodles in a large heat-proof container Add boiling water to cover and let stand till noodles are tender about 2 minutes Drain and set aside

To make wrappers set out a round baking dish or bowl wide enough to hold a rice wrapper Place a cutting board or large flat plate next to it Fill the dish or bowl with enough comfortably hot water to submerge a wrapper Using fingers to hold the wrapper along edges submerge it in the water until it begins to soften about 3-5 seconds (Wrappers continue to soften) Remove from the water and place it flat on the board or plate allowing the edges nearest you to hang over the front side a little

A few inches from the edges nearest you arrange 4 cilantro leaves in a row from left to right leaving about a one-inch space on each side Place 3 carrot strips on top Place 2 pepper strips end to end next to the carrots on the side farthest from you Place 3 mushroom strips on top then 3 scallion strips Top with noodles to lightly cover Lift edge of wrapper closest to you and fold over the filling Fold ends over the wrapper Continue rolling tucking in ends Gently press in outer edges to help seal it Place it on a serving plate Make remaining wraps Rolls can be made 2-3 hours ahead if refrigerated (First cover with a damp paper towel then with plastic wrap) Bring chilled rolls to room temperature before serving

To serve cut wraps into two or three pieces on the diagonal Serve with dipping sauce

Makes 8 servings