Recipe for Vietnamese Fresh Spring Rolls

Ingredients: For the spring rolls:

– 8-10 rice paper wrapper – 16-20 medium-sized cooked shrimp, peeled and deveined – 1 cup rice vermicelli noodles, cooked according to package instruction – 1 cup lettuce, thinly sliced – 1 cup bean sprout – 1/2 cup fresh mint leave – 1/2 cup fresh cilantro leave – 1/2 cup julienned carrot – 1/2 cup julienned cucumber

Ingredients: For the dipping sauce

– 3 tablespoons hoisin sauce – 2 tablespoons peanut butter – 1 tablespoon soy sauce – 1 tablespoon lime juice – 1 tablespoon water – Optional: chili garlic sauce or sriracha for heat

Instructions:

Prepare all the ingredients and arrange them in separate bowls or plates for easy assembly.

Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Remove it from the water and place it on a clean surface.

On the lower third of the rice paper, place 2 shrimp halves, cut side up. Layer a small amount of lettuce, rice vermicelli noodles, bean sprouts, mint leaves, cilantro leaves, julienned carrots, and cucumber on top of the shrimp.

Carefully fold the sides of the rice paper over the filling and tightly roll it up, similar to rolling a burrito. Repeat the process with the remaining ingredients.

For the dipping sauce, in a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and water until well combined. Adjust the consistency by adding more water if desired. If you prefer spiciness, add chili garlic sauce or sriracha to taste.

Serve the Vietnamese Fresh Spring Rolls with the dipping sauce on the side. They are best enjoyed fresh, but you can also cover them with a damp cloth and store in the refrigerator for a few hours before serving.