Fresh Vietnamese Spring Rolls

thecookingfoodie.com

Georgia State University's International Partnerships & Agreements

Shared by Dr. Hue Duong - College of Arts and Sciences

subheading: For the spring rolls:

12 to 14 Rice paper wrapper

7oz (200g) vermicelli rice noodles

9oz (260g) Shrimp, peeled and deveined

1 large carrot

1 to 2 Cucumbers

2oz (60g) bean sprouts

10 leaves green lettuce

¼ large Red cabbage

mint leaves to taste

basil leave to taste

cilantro to taste

subheading: For the sauce:

½ cup (125g) peanut butter

2 tablespoons soy sauce

1 tablespoon hot chili sauce/sriracha

4 to 5 tablespoons water

2 tablespoons lime juice

1 tablespoon Brown sugar

1 teaspoon Sesame oil

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