How to Make Vietnamese Spring Rolls (Gluten-Free)

chewoutloud.com

Sasha Bell

subheading: 1x 2x 3x:

subheading: For the Dipping Sauce:

3 TB creamy peanut butter

3 TB hoisin sauce

Freshly squeezed lime juice, from 2 small limes

2 tsp garlic chili sauce, or use 2 tsp Sriracha ¼ tsp garlic powder

2 to 3 TB water

subheading: For the Spring Rolls:

7 oz. dry rice vermicelli, thin rice noodles

Asian toasted sesame oil

1 package, about 8 count dry, translucent rice wrappers (not egg roll ones)

1 pound cooked jumbo shrimp, sliced in half (similar to butterfly-cut, but cut all the way through)

1 cup matchstick carrots

1 cup julienned cucumber

1 cup bean sprouts

1 cup thinly sliced green leaf lettuce

1 bunch mint leaves

1 bunch cilantro leaves

1 bunch Thai basil leaves

Directions at chewoutloud.com

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