Asian-Style Veggie Rolls

Ingredients

• 2 cups bibb lettuce leaves thinly sliced ( 4 large)
• 1 cup carrots shredded ( 1 large)
• 2 cups bean threads cooked (cellophane noodles)
• 2 tablespoons fish sauce 
• 1 cup bean sprouts fresh
• 0.5 cup cilantro leaves fresh
• 0.5 cup mint leaves fresh coarsely chopped
• 1  garlic clove minced
• 0.3 cup green onions thinly sliced
• 3 tablespoons juice of lime fresh ( 1 lime)
• 8 inch sheets round rice paper (8-inch)
• 1 tablespoon sugar 
• 1  thai chile thinly sliced
• 3 tablespoons water 

Equipment

• bowl
• whisk

Directions

1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch.
2. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft.
3. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal.
4. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.
5. To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves.
6. Serve sauce with rolls.