Spring Rolls

My friend P. taught me how to make spring rolls in rice wrappers. They are weirdly addictive. Everyone I've shared to recipe with has ended up eating nothing but for a week or so afterward. They make a perfect summer meal and even fussy children enjoy them.
1 Package spring roll wrappers (see photo- I like this brand because the wrappers are relatively thick, they dont tear super easily)
1 bunch bean threads (makes about 10 rolls)
1 cucumber
1 red or green pepper
1 carrot
1 bunch green onions
1 bunch cilantro
8oz chicken or shrimp or lump crabmeat or fake crabmeat or pork
Penuts or Cashews

Place bean threads in a medium sized bowl. Pour boiling water over them and let them sit for 20min. In the mean-time slice all your vegetables and meat into thin strips.
Run warm water over the spring roll wrapper and place it on a cutting board (textured side up). It will take a minute to soften.
Place a small amount of noodles and a few strips of each vegetable, some of the nuts and some meat onto the wrapper. Fold sides and roll.
Its nice to experiment with different herbs- fresh basil, chervil in place of the cilantro etc. etc. Play around depending on what you like.

I cant get the penut sauce right. Perhaps P. will post to this blog, and then we will know.