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Vietnamese Spring Rolls
Ingredients
  • subheading: For the spring rolls:
  • 12 rice paper wrappers
  • ½ lb shrimp, peeled, deveined, and cooked
  • ½ lb pork belly or pork loin, cooked and thinly sliced
  • 4 oz rice vermicelli noodles, cooked
  • 1 small cucumber, julienned
  • 1 large carrot, julienned
  • Fresh herbs: mint, cilantro, and Thai basil
  • 12 large lettuce leaves (Romaine or butter lettuce)
  • Optional: bean sprouts, sliced avocado
  • subheading: For the hoisin-peanut dipping sauce:
  • ¼ cup hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup water (to thin)
  • Crushed peanuts (for garnish)
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