Vietnamese Spring Rolls

Ingredients

6 Spring Rolls:

6 rice paper wraps

3 oz rice vermicelli noodles

6 lettuce leaves handful of bean sprouts

1 large carrot

1 1/2 persian cucumbers or 1/2 english cucumber

choice of protein or 18 cooked shrimp

Peanut Sauce:

1/2 cup peanut butter

1/2 cup filtered water

2 tbsp soy sauce

2 tbsp rice vinegar

1 tsp toasted sesame oil

1 1/2 tbsp maple syrup or brown sugar

Directions

First defrost the shrimp and cook the noodles. Vermicelli noodles cook very quickly. Boil a pot of water, turn off the heat, then add the noodles and let sit for 5-8 minutes or until softened. Drain and rinse under cold water to stop them from cooking.

Dip the rice paper in lukewarm water, only hold in the water for a few seconds, it will continue to soften while you're rolling.

Lay the wet rice paper onto a flat surface. On one side (like a burrito) place the lettuce and then arrange the rice noodles, carrots, cucumber and bean sprouts on top of the lettuce.

Start rolling from the side packed with vegetables, once half way rolled add in your desired protein and then continue rolling.

Don't forgot to tuck in the sides.

To make the sauce, incorporate all of the ingredients together and mix. Taste and adjust the flavors as needed.

Notes

The vegetables choices are completely customizable. Try with bell pepper, mint leaves or basil leaves, red cabbage, avocado, etc.

Spring rolls are also traditionally eaten with fish sauce, less fatty, different taste/experience.

For more notes on how to be successful rolling, visit the original recipe