Description
Delightful Vietnamese fresh spring rolls filled with fresh vegetables and perfectly cooked shrimp, served with a delicious peanut dipping sauce.
Ingredients
- ½ bunch cilantro, stems removed
- 1 ounce basil (sweet or Thai), stems removed
- 1 pound boiled shrimp (36/40 count, peeled and deveined)
- 4 ounces vermicelli rice noodles, cooked
- 2 cups matchstick carrots
- 1 large cucumber, seeds removed, cut into 3-inch long ¼-inch strips
- 2 cups cabbage, cut into 3-inch long slices
- 12 rice papers (gluten-free)
- ½ cup smooth peanut butter
- 2 tablespoons soy sauce or Tamari (gluten-free)
- 2 tablespoons packed brown sugar (or honey or coconut sugar)
- 1 tablespoon rice vinegar (or lime juice)
- 1 clove garlic, crushed
- ½-1 teaspoon Sriracha sauce (to taste)
- 3-6 tablespoons warm water
Instructions
- Gather shrimp, vegetables, and herbs for the filling.
- Prepare a large shallow dish with warm water. Soak one rice paper for about 15 seconds until softened.
- Place the softened rice paper on a clean surface and layer some vermicelli noodles, matchstick carrots, cucumber strips, cabbage slices, shrimp, cilantro, and basil in the center.
- Gently fold the sides over the filling and roll away, tucking in the edges to keep the roll tight.
- Repeat with remaining rice papers and fillings, arranging finished rolls on a platter.
- In a bowl, whisk together peanut butter, soy sauce, brown sugar, rice vinegar, garlic, Sriracha, and warm water until smooth. Adjust water for desired consistency.
- Serve fresh spring rolls chilled or at room temperature with peanut dipping sauce.
Notes
Practice rolling technique for best results. Use fresh ingredients for improved flavor and texture.