Ingredients:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise (or use grilled chicken, pork, or tofu)
- 1 cup cooked vermicelli noodles
- 1 cup fresh lettuce leaves
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- ½ cup fresh Thai basil (optional)
- 1 medium carrot, julienned
- 1 cucumber, julienned
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp water (to thin the sauce, if needed)
- Crushed peanuts (for garnish)
Instructions:
- Prepare the Ingredients:
- Lay out all the ingredients on a clean work surface. Slice shrimp, and julienne the carrot and cucumber.
- Set Up Wrapping Station:
- Fill a large, shallow bowl or pan with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable. Place it flat on a damp, clean surface (like a cutting board).
- Assemble the Spring Rolls:
- Place a small handful of vermicelli noodles, lettuce, mint, cilantro, basil, carrot, and cucumber toward the bottom half of the wrapper.
- Place two halves of the shrimp across the ingredients in a row.
- Fold the bottom of the rice paper wrapper over the filling, then fold in the sides and roll tightly. Repeat with the remaining ingredients.
- Make the Peanut Dipping Sauce:
- In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and a bit of water if the sauce is too thick. Garnish with crushed peanuts if desired.
- Serve:
- Place the fresh spring rolls on a serving plate with a side of peanut dipping sauce. Serve immediately to enjoy the freshest taste!
