Vietnamese Spring Rolls with Peanut Sauce

These fresh, delicious, and healthy rolls are easy to make if you prepare the ingredients beforehand.

I am not adding amounts in this recipe. You just prepare the ingredients and make as few or as many

rolls as you like.

Ingredients:

Rice paper (flat, round discs found in an Asian market)

Rice vermicelli (cooked according to the instructions on the package, drained, then cooled)

Cooked shrimp, peeled and sliced in half lengthwise, through the vein

Iceberg lettuce, shredded finely

Shredded Carrots

Fresh cilantro and/or mint leaves

Sauce:

1/2 cup hoisin sauce

1/4 cup smooth peanut butter

1/4 cup water

1 tbsp. rice vinegar

1 tbsp. crushed peanuts

Mix the sauce ingredients together (except crushed peanuts) until very smooth. Sprinkle the top with the

crushed peanuts.

Method:

One shrimp makes one roll. I usually prepare the amount of shrimp based on how many rolls I want to

make. The sauce recipe should make enough for 6-8 rolls. You can substitute thinly sliced meat or

avocado for other variations.

1. Soak a rice paper in warm water for 5 seconds.

2. Put the wet rice paper on a plate. Towards the edge of the rice paper, place two shrimp halves side by side

with the red color down. Top with a handful of rice vermicelli. Then add some lettuce and shredded carrots.

Finally, stick a couple fresh cilantro and/or mint leaves on the rice paper above the filling. It should look like this:

3. Fold the front edge of the rice paper over the filling and start to roll, tucking the filling in tightly. Then fold the

side edges over as you complete the rolling. It should look like this:

This takes a little bit of practice. The roll should be very tight without ripping the rice paper!!! If it is

not tight, it will be hard to eat and the filling will fall out.

The final roll looks like this:

4. Cut them in half or leave whole and serve with the peanut and hoisin dipping sauce!!

#vietnamese #springrolls