Spring Rolls

Even vegetable haters, like me, can't resist.

Some people call them summer rolls, others call them salad rolls. I call them spring rolls. It’s okay if you disagree with me - I am just a stranger on the internet.

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Spring Rolls

Even vegetable haters, like me, can't resist.

Prep Time - 15 minutes

Cook Time - 2 minutes

Serves 4 rolls

Ingredients

Spring Rolls

• Shrimp (6)

• Vermicelli Noodles (1 bundle)

• Carrot (1)

• Cucumber (2 small)

• Lettuce (4 leaves)

• Rice Paper Wrapper (4)

• Cilantro (½ bush)

Dipping Sauce

• Peanut Butter (¼ cup)

• Hoisin Sauce (1 tbsp)

• Soy Sauce (2 tbsp)

• Mirin (1 tbsp)

• Sweet Chili Sauce (2 tbsp) (can sub ½ tbsp of sugar for sweet chili sauce)

• Water (preference for thinning)

Preparation

1. Cook the Shrimp

   • Bring a medium-sized pot of water to a boil. While the water is heating, peel and devein your shrimp if necessary. Once the water is boiling, add the shrimp (ensure they are not frozen) and cook for 60 seconds. Once cooked, remove the shrimp and transfer them to a bowl of ice water. After they cool, slice each shrimp in half lengthwise.

2. Cook the Vermicelli Noodles

   • In the same pot of boiling water, add the vermicelli noodles. Stir for 30 seconds, then remove and place them in a separate bowl of ice water to cool.

3. Prepare the Vegetables

   • Peel and julienne the carrots. Wash and chop the lettuce into pieces about the size of your palm. Julienne the cucumbers and remove the stems from the cilantro.

4. Make the Sauce

   • In a bowl, combine peanut butter, hoisin sauce, soy sauce, mirin, and sweet chili sauce. Whisk together until smooth. Gradually add water, whisking until you reach your desired sauce consistency.

5. Assemble the Spring Rolls

   • Fill a high-rimmed plate with warm water. Submerge a sheet of rice paper in the water for a few seconds. It may remain stiff at first, so be patient. Once soft, lay the rice paper flat. Place lettuce, noodles, carrots, cucumbers, and cilantro just below the center of the rice paper.

6. Add the Shrimp

   • Lay 3 halves of the shrimp (pretty side down) on top of the vegetables.

7. Roll the Spring Roll

   • Fold the bottom of the rice paper over the filling, tucking it in tightly. Fold over each side, then continue rolling until the spring roll is tightly sealed.

8. Serve

   • Repeat the process with the remaining ingredients. Serve the spring rolls with the peanut dipping sauce. Enjoy!