Fresh Vietnamese spring rolls filled with shrimp, rice noodles, crisp vegetables, and herbs, served with a creamy peanut hoisin dipping sauce.
Ingredients
8 rice paper wrappers
12 large cooked shrimp sliced in half lengthwise
4 ounces rice vermicelli noodles
8 butter lettuce leaves
1 cup julienned carrots
1 cup thinly sliced cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup Thai basil leaves
For the BEST Sauce:
1/3 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 clove garlic minced
2 to 4 tablespoons warm water
1 teaspoon chili garlic sauce optional
Instructions
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Cook vermicelli noodles according to package directions and cool.
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Whisk together all sauce ingredients until smooth and creamy.
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Dip one rice paper wrapper in warm water for 10 to 15 seconds.
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Lay wrapper flat and layer lettuce noodles vegetables herbs and shrimp.
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Fold bottom over filling tuck sides inward and roll tightly.
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Repeat with remaining ingredients.
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Serve immediately with dipping sauce