Description
Delightful Vietnamese fresh spring rolls filled with shrimp, vibrant veggies, and fresh herbs, served with a creamy 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 (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
- Prepare filling ingredients: gather shrimp, vegetables, and herbs.
- Prepare a shallow dish with warm water to soak the rice paper.
- Soak one rice paper for about 15 seconds until soft.
- Place the softened rice paper on a clean surface and add Vermicelli noodles, carrots, cucumber, cabbage, shrimp, cilantro, and basil.
- Fold the sides over the filling and roll tightly.
- Continue this process with remaining rice papers and fillings.
- In a bowl, whisk together peanut butter, soy sauce, brown sugar, vinegar, garlic, Sriracha, and warm water until smooth.
- Serve the spring rolls chilled or at room temperature with dipping sauce.
Notes
Keep a damp cloth nearby while rolling rice papers to maintain moisture. Experiment with different ingredients to personalize your spring rolls.
