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Spring Rolls with Peanut Sauce

Category: Vegetarian, Healthy Recipes, Vietnamese, Appetizers

 Ingredients List

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 2 carrots, cut into thin long strips
  • 1 1/3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • Peanut Dipping Sauce:
  • 1/3 cup natural peanut butter or almond butter
  • 1/3 cup water
  • 1 Tbsp hoisin sauce
  • 1 Tbsp tamari or low sodium soy sauce
  • 1 tsp fish sauce (optional if you”™re vegan)
  • Sriracha to taste (optional)


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, shrimp, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Peanut Dipping Sauce:

Combine all ingredients together until blended. Enjoy!

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