Fresh vietnamese spring rolls

Ingredients

• 1 pack Vietnamese rice paper (6", small)
• 4 z dried vermicelli noodles
• 1 packet bean sprouts, washed and drained
• ½ lb tri-tip beef, cut thinly
• ¼ cup korean bulgogi sauce
• lettuce, washed and drained
• fresh mint leaves
• fresh cilantro leaves

Dipping sauce:

• 2 gloves garlic, minced
• 4 Tbsp. sugar, honey, or Agave nectar
• juice of 1 lime
• 2½ Tbsp. fish sauce
• 4 Tbsp. fried peanuts, chopped finely
• ¼ cup vinegar

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Preparation

• Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.
• In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.
• Heat a shallow pan with water and keep it warm. Assemble all the ingredients within reach on the table and fill a wide bowl with warm water.
• Dip 1 piece of rice paper into the water for about 30 seconds, turning it around until it softened.
  
• Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper.
• Add a few pieces of beef about 2-inch below the top and roll from the bottom, tucking in the corners into a roll. Serve with dipping sauce.

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