Canned Spring Rolls!

What an odd name... canned spring rolls? Well, I'll explain.

First I got out the rice paper, then I boiled the rice vermicelli. 

While I was waiting for the vermicelli to get ready, I opened up all these cans: sliced water chestnuts (oops, I was so clumsy that the can fell down on the floor just as I had opened it! There goes the liquid! There go the water chestnuts! Oh well, just clean up the mess and rinse off the water chestnuts, it'll be fine, right?! Right?! Who cares, right?!), on to the next can, the baby corn! My favorite vegetable! Then the cans of bean sprouts and sliced bamboo shoots. Yum. Drain them all. 

Take the vermicelli off the stove and drain and leave in colander. Take a big bowl, put in hot water in it, I let the tap run for a while until the water gets hot. Place one rice paper in the bowl of water. 

Meanwhile, take the romaine lettuce out from the fridge and rinse it in cold water. Set aside. 

Pick up the soaked rice paper and put it flat.on a plate. Tear off one half of the romaine lettuce leaf horizontally and place it on the rice paper. Put some vermicelli, bamboo shoots, bean sprouts, and water chestnuts on the romaine leaf. 

Oh wait! I need a sauce to go with this! Oooh, awesome, I have this Smart Balance mayo in the cupboard that I can mix with some sriracha sauce! I really like Smart Balance mayo because it is the only mayo I've found that has no soybean oil. Instead, it has canola oil, which is a "good" oil. Mix sriracha and mayo together in a small bowl. 

Put some of the sriracha mayo on top of the vegetables. Roll up the spring roll by folding over the bottom first and then roll the sides. 

Voila! A spring roll! Enjoy.