Spring Rolls
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:
4 spring roll wrappers
6 jumbo pieces of shrimp
2 Persian cucumbers
1 cup shredded carrots
4 leaves romaine or red leaf lettuce
1 cup vermicelli noodles
Mint
Cilantro
Salt to taste
For the Dipping Sauce:
3 tbsps crunchy peanut butter
2 tbsps hoisin sauce
2 tbsps coconut milk
1 tsp soy sauce
1 tsp sriracha (I love @yellowbirdsauce )
2-4 tbsps hot water (depending on the consistency you like your sauce)
Directions:
For the Spring Rolls:
Cook vermicelli noodles according to package instructions. Rinse under cold water to cool.
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.
Cut cucumber into matchsticks.
In a bowl, mix peanut butter, hoisin sauce, coconut milk, soy sauce, and sriracha. Add hot water until desired consistency is reached.
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).
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.
Fold in each side and roll tight. Serve with the dipping sauce and enjoy! 🤤🤤