SPRING ROLLS😍
Summer doesn’t have to mean eating salads every day from June to August. Wrap up some veggies and protein in a rice paper hug, dunk in a deliciously creamy peanut sauce, and feel less guilty when you eat 4 (or 7?😉) Special shout out to my roommate for teaching me how to finally make these aesthetically pleasing, since mine used to look like overstuffed sausages😂 You gotta make this!
PS: I have seen most of these ingredients at my traditional grocery store in California, so I would check there first! If not, any major Asian grocer will carry all of these ingredients 🙂
Serves 2.
Ingredients:
For the Vietnamese Spring Rolls:
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4 spring roll wrappers
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6 jumbo pieces of shrimp
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2 Persian cucumbers
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1 cup shredded carrots
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4 leaves romaine or red leaf lettuce
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1 cup vermicelli noodles
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Mint
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Cilantro
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Salt to taste
For the Dipping Sauce:
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3 tbsps crunchy peanut butter
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2 tbsps hoisin sauce
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2 tbsps coconut milk
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1 tsp soy sauce
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1 tsp sriracha (I love @yellowbirdsauce )
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2-4 tbsps hot water (depending on the consistency you like your sauce)
Directions:
For the Spring Rolls:
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Cook vermicelli noodles according to package instructions. Rinse under cold water to cool.
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Add shrimp to a small saucepan and cover with water and a pinch of salt. Bring to a gentle simmer and cook until pink (about 5-6 minutes). Let cool and cut in half lengthwise.
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Cut cucumber into matchsticks.
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In a bowl, mix peanut butter, hoisin sauce, coconut milk, soy sauce, and sriracha. Add hot water until desired consistency is reached.
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Add warm water to a large bowl and dip each individual rice paper for 6-10 seconds until more pliable (you want it to still be firm when you remove it from the water, it will soften more as it sits on the plate).
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Place on a plate, add the lettuce, vermicelli noodles, carrots, cucumber, mint and cilantro. Behind the lettuce, add the shrimp with the pink side facing down.
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Fold in each side and roll tight. Serve with the dipping sauce and enjoy! 🤤🤤