Thai spring rolls with vegetables

Ingredients for 4 servings:

• 50 g glass noodles
• 50 g iceberg lettuce
• 1 small bell pepper(s), yellow
• 1 sprig of mint
• 1 sprig of basil (Thai basil)
• 3 stalks of coriander
• 2 tbsp peanuts
• 2 tbsp cashew nuts
• 8 sheets of rice paper (22 cm)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the filling, prepare the glass noodles according to the package instructions, drain well, and cut into small pieces with scissors. Rinse the iceberg lettuce and pat dry. Rinse the bell peppers, trim and cut into thin strips. Pick off the herb leaves and roughly chop the nuts. Briefly dip the rice paper in cold water and lay it out on a dry kitchen towel. Spread 1/8 of the filling ingredients on the bottom third of each sheet. Fold the edge of the rice paper over the filling and tuck in the sides. Roll the rice paper tightly. Use the remaining ingredients to make 7 more noodle rolls. These are not fried but eaten raw. Serve with sweet chili sauce.