Vietnamese Spring Rolls & Peanut Sauce

Serves: 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:
Spring Rolls
1-1/2 ounces rice vermicelli
6 rice wrappers (8.5 inch diameter)
12 large cooked shrimp - peeled and deveined
1-1/2 leaves lettuce, chopped

Peanut Sauce
2 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon soy sauce
1/3 cup hoisin sauce
1/2 teaspoon sesame oil
1 clove garlic, minced

Directions:

Spring Rolls
1) Cook the rice noodles according to the package instructions. Drain and set aside.
2) Wash and chop up the lettuce. Medium size pieces. You can rip them into smaller pieces if needed later.
3) Pan cook the shrimp and set aside.
4) Fill a large bowl or shallow dish (diameters greater than 8.5 inches) with warm water.
5) Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
6) In a row across the center, place 2 shrimp, a handful of vermicelli, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

You may also add bean sprouts, basil, and cilantro to your spring rolls.

Peanut Sauce
Combine peanut butter, water and soy sauce in small bowl until smooth. Stir in remaining ingredients. Pour into serving bowl.

You can tweak the ratio of the ingredients to your liking.

Recipe Source 1
Recipe Source 2