Summer Rolls with Alfalfa sprouts

? Only available for Zunsol Members. Visit the Shop to become one

Ingredients

2	Tablespoons	Fish Sauce
2	Tablespoons	Lime Juice
2	Tablespoons	Sugar
2	Tablespoons	Water
1	Regular	Red chili, crushed
12	Large	5 inched round rice paper wrappers
1/2	Medium	Red bell pepper, cut into strips
1/2	Medium	Yellow bell pepper, cut into strips
1/2	Large	Avocado, sliced
2	Cups	Alfalfa microgreens
6	Medium	Basil leaves, sliced

In a mixing bowl, combine the fish sauce, lime juice, sugar, water, and chile, stirring to dissolve the sugar.
In a pot, bring some water to a boil.
Cook, stirring constantly, for 1 minute, or until the vermicelli is well cooked; drain and chill in a bowl, tossing regularly.
Fill a basin halfway with water. 2 rice papers at a time should be dipped in the water, shaken off any excess, transferred to a work surface, and left to soften for 30 seconds.
On the lowest third of each rice paper, place a handful of vermicelli. Add two strips of red and yellow bell peppers, one strip of avocado, one strip of cucumber, and a huge handful of alfalfa sprouts to the top. Add a few basil strips as a finishing touch.
Flatten the ingredients and roll them up in rice papers, folding them on the sides as you go.
To seal, press firmly. Using the leftover rice papers and fillings, repeat the process.
When all of the rolls are finished, split them in half diagonally and serve with dipping sauce.