Fresh Vietnamese Spring Rolls with Dipping Sauce

Ingredients:

For the Spring Rolls:

• 8 rice paper wrappers

• 1 cup cooked shrimp, halved lengthwise

• 1 cup cooked vermicelli noodles

• ½ cup fresh mint leaves

• ½ cup fresh basil leaves

• ½ cup fresh cilantro

• 1 cup lettuce leaves, thinly sliced

• 1 cup julienned carrots and cucumbers

• Optional: cooked pork slices, scrambled eggs, or tofu strips

For the Peanut Dipping Sauce:

• ¼ cup creamy peanut butter

• 2 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 clove garlic, minced

• ¼ cup warm water (adjust for desired consistency)

• 1 tbsp crushed peanuts (for garnish)

Instructions:

1.  Prepare the fillings:

In a bowl, gather the shrimp, vermicelli noodles, mint, basil, cilantro, lettuce, carrots, cucumbers, and any optional fillings like cooked pork, scrambled eggs, or tofu strips.

2.  Soak the rice paper:

Fill a shallow dish with warm water. Submerge a rice paper wrapper into the water for 5-10 seconds until softened. Be careful not to over-soak as the paper will become too delicate.

3.  Assemble the rolls:

Place the softened rice paper on a clean, flat surface. In the center of the rice paper, layer a few shrimp halves, a small handful of vermicelli noodles, some fresh herbs, lettuce, carrots, and cucumbers. Leave a small border around the edges for folding.

4.  Roll up the spring rolls:

Fold the sides of the rice paper inward, then roll the rice paper tightly from the bottom, ensuring the filling stays securely inside.

5.  Prepare the dipping sauce:

In a small bowl, combine the peanut butter, hoisin sauce, soy sauce, sesame oil, and minced garlic. Slowly add warm water, stirring until the sauce reaches your desired consistency. If you prefer a thinner sauce, add more water. Garnish with crushed peanuts.

6.  Serve:

Arrange the spring rolls on a platter and serve with the peanut dipping sauce on the side.

Enjoy your fresh and healthy Vietnamese spring rolls!