Recipe Cook Time
For the spring rolls:
Salad: Mix together glass noodles, radish, carrot, cucumber, fish sauce, soy sauce, toasted peanuts, mint and lime juice. Add salt and pepper to taste.
On a wet kitchen towel, lay out the rice wrappers. Layer the iceberg lettuce on to the rice wrapper.
Pile the salad to the lower half of the rice paper and wrap to form a roll.
Cut into 4-5 pieces and serve with the dip.
For the dipping sauce:
Mix together all the ingredients. Serve.