Prep Time: 45 minutes
Refrigerate: 30 minutes
Makes 12 servings

Ingredients:

• 7 oz (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
• 12 round rice paper wrapper (8 1/2-inch)
• 2 large red bell peppers, thinly sliced
• 2 large cucumbers, peeled, seeded and cut into thin strips
• 3/4 cup shredded carrots
• 2 medium avocados, peeled, seeded and thinly sliced
• 2 Tbsp chopped fresh cilantro
• 1/4 cup chopped peanuts
• Thai Kitchen Sweet Red Chili Sauce for dipping

Directions:

1. Bring a large pot of water to boil.
2. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm.
3. Drain well. Place in large bowl with cold water and separate noodles fully. Set aside.
4. Fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water and wet completely.
5. Place rice paper wrapper on work surface and blot dry with paper towel.
6. Place 1/3 cup drained rice noodles along the bottom third of rice paper, then layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.
7. Fold in left and right sides, then gently roll up tightly to enclose filling.
8. Place spring roll on platter or tray and cover with a damp paper towel.
9. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
10. Refrigerate platter at least 30 minutes or up to 2 hours, then serve with dipping sauce.