These spring rolls are so fresh tasting that they’re addictive. The beet turns the noodles a pretty pink—way cool. Wear gloves when you cut up the beet so your hands don’t turn purple—not a festive look.
这些春卷非常新鲜，相当容易上瘾。甜菜给面条增加了一个很好看的粉色，当你切甜菜的时候要戴上手套，这样你的手才不会变紫色。
Makes 20 rolls Makes 1⅓ cups sauce
20个春卷的量
材料：
3 ounces Vietnamese cellophane noodles, cooked according to package directions
大约85克越南透明面条，根据包装指导烹制
2 cups bean sprouts
2杯绿豆芽
2 carrots, thinly sliced
2只胡萝卜，切薄片
1 large beet, thinly sliced
1只大甜菜，切薄片
1 fresh red chile, cut into circles
1个新鲜红辣椒，切圆圈
¼ cup chopped fresh cilantro
1/4杯切碎的新鲜香菜
¾ cup chopped salted peanuts
3/4杯切碎的咸花生
2 teaspoons sesame oil
2茶匙芝麻油
Juice of 1 lime
1只青柠的汁
Sea salt and freshly ground black pepper
海盐和新鲜黑胡椒
1 teaspoon sugar
1茶匙糖
20 (8-inch) round rice paper wrappers
20张春卷皮
20 cooked medium shrimp, tails off, halved lengthwise
20只煮好的虾，纵切两半
40 mint leaves
40个薄荷叶
Sweet Chili Dipping Sauce
甜辣蘸酱材料：
¼ cup rice wine vinegar
1/4杯米酒醋
2 tablespoons fish sauce
2汤匙鱼露
¼ cup hot water
1/4杯热水
2 tablespoons sugar
2汤匙糖
Juice of 1 lime
1个青柠的汁
1 teaspoon minced garlic
1茶匙蒜末
1 teaspoon red chili paste, such as sambal
1茶匙红辣椒酱
2 tablespoons grated carrot
2汤匙切碎的胡萝卜
2 tablespoons grated daikon radish
2汤匙切碎的白萝卜
步骤：
Put the cellophane noodles, vegetables, cilantro, and peanuts in a bowl; toss with the sesame oil and lime juice to give the filling some flavor; season with salt and pepper. In a large shallow bowl, dilute the sugar in 3 cups of hot water and give it a stir. One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place on a damp towel. The rice paper is very delicate; don’t soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling. To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane noodle and vegetable mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 pieces of shrimp on top, then tuck and roll it over again. Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up like a tight cigar. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
把面条、蔬菜、香菜和花生放在一只碗里，倒上芝麻油和青柠汁，加上盐和胡椒调味。在一只浅碗里，用3杯热水把糖化开，搅拌一下。一次一张，把春卷皮浸泡在热水里面大约10秒，然后把春卷皮放在湿毛巾上，春卷皮非常容易碎，不要浸泡太久，否则它们会开裂。盖着它们当你干别的事的时候，小心它们变干或者变卷曲。卷春卷的时候，把春卷皮放在工作台上，抓上一些面条和蔬菜混合物，把它们放在下面1/3处。用比你想象的要少的馅儿料，如果你放多了，春卷皮会裂开。小心地把春卷皮的底部卷起来，盖上馅儿料。把左侧和右侧折起来，然后把它卷一次，接着再放上2片儿虾，然后再卷一次，再放上2片儿柠檬叶，然后把它们卷起来。这个时候虾和柠檬叶应该能透过春卷皮看到，把卷好的春卷放在一只盘子里，盖上湿毛巾。
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a serving bowl. Add the grated carrot and radish and mix. Serve the shrimp rolls with the sweet chili dipping sauce. These also make a terrific light lunch.
在一个搅拌机里面，倒入米酒醋，鱼露，热水，糖，青柠汁，蒜和辣椒酱，搅打一下。然后倒在一只碗里，加入切碎的胡萝卜以及白萝卜，混合一下，然后就可以用春卷蘸着酱汁吃啦~这也是一顿极好的清淡午餐
特别说明：这道菜出自大神Tyler Florence哦~
