Fresh Spring Rolls with Peanut Sauce

Ingredients

• 8 rice paper wrappers
• 8 oz cooked shrimp, halved lengthwise (or tofu for vegan)
• 2 oz rice vermicelli noodles, cooked and cooled
• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/4 cup fresh Thai basil
• 1/4 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp sriracha
• 1 tbsp warm water

Steps

1. 1

   Make the dipping sauce: whisk hoisin, peanut butter, sriracha, and warm water until smooth.

2. 2

   Dip one rice paper wrapper in warm water for about 10 seconds until pliable. Lay flat on a damp towel.

3. 3

   In the center lower third, layer lettuce, noodles, carrots, cucumber, and herbs. Top with 2-3 shrimp halves.

4. 4

   Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.

5. 5

   Repeat with remaining wrappers and filling.

6. 6

   Serve with peanut dipping sauce.