Vietnamese Spring Rolls

Ingredients

• 8-10 round rice paper wrappers
• 2 oz rice vermicelli noodles, cooked and cooled
• 1 tsp sesame oil
• 8-10 cooked shrimp, halved lengthwise
• 1 cup butter lettuce, torn
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ½ cup fresh Thai basil leaves
• ⅓ cup creamy peanut butter
• 3 tbsp hoisin sauce
• 2 tbsp warm water
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 clove garlic, minced
• Crushed peanuts for garnish

Instructions

1. Cook rice noodles, drain, rinse with cold water, toss with sesame oil.
2. Prep all vegetables and herbs. Arrange on a platter.
3. Make peanut sauce: whisk peanut butter, hoisin, water, soy sauce, rice vinegar, and garlic in a saucepan over low heat until smooth.
4. Fill shallow pan with room temp water. Dip one wrapper for 2-3 seconds until it starts to soften. Lay flat.
5. Place lettuce on bottom third of wrapper. Top with noodles, shrimp, cucumber, carrot, and herbs.
6. Fold bottom edge up over fillings. Fold in sides. Roll tightly away from you. Place seam-side down.
7. Serve immediately with peanut sauce.