Vietnamese Spring Rolls

Ingredients

• 8 sheets Gluten-Free Rice Paper Wrappers
• 1/2 lb Cooked Shrimp, peeled and deveined
• 4 oz Gluten-Free Rice Vermicelli Noodles
• 1/2 cup Carrots, julienned
• 1/2 cup Cucumber, julienned
• 1/4 cup Fresh Mint Leaves
• 1/4 cup Fresh Cilantro Leaves
• 1/4 cup Fresh Basil Leaves
• 8 leaves Green Leaf Lettuce Leaves
• 1/2 cup Bean Sprouts
• 1 tbsp Rice Vinegar
• 1 tbsp Soy Sauce (Gluten-Free)
• 1/2 :tsp Sesame Oil
• 1/4 cup Hoisin Sauce (Gluten-Free)
• 2 tbsp Peanut Butter
• 2 tbsp Water
• 1 tsp Lime Juice
• 2 tbsp Chopped Peanuts (optional)

Instructions

1. 1

   Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

2. 2

   Prepare the dipping sauce by whisking together gluten-free hoisin sauce, peanut butter, water, and lime juice in a small bowl. Add chopped peanuts for extra crunch if desired.

3. 3

   Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but not too soft. Be careful not to oversoak it.

4. 4

   Lay the softened rice paper wrapper on a clean, flat surface (like a cutting board).

5. 5

   Arrange a lettuce leaf on the lower third of the wrapper. Top with a small amount of rice noodles, carrots, cucumber, bean sprouts, mint, cilantro, and basil.

6. 6

   Place 3-4 shrimp on top of the vegetables.

7. 7

   Carefully fold the sides of the rice paper wrapper inward, then tightly roll it up from the bottom, keeping the filling compact.

8. 8

   Repeat with the remaining ingredients.

9. 9

   Serve immediately with the prepared dipping sauce.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.