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Vietnamese Spring Rolls
Ingredients
  • subheading: SPRING ROLLS:
  • 10 to 12 large shrimps deveined
  • 1 cucumber julienned (3 to 4" long)
  • 2 to 3 small carrots julienned (3 to 4" long)
  • 3 oz buckwheat noodles
  • leaves from 1 small head iceberg lettuce
  • 1 cup coriander (springs)
  • ½ cup fresh mint leaves
  • 1 tsp avocado oil
  • 1 tsp soy sauce
  • 10 rice paper wraps
  • salt
  • subheading: DIPPING:
  • ¼ cup peanut butter (plain)
  • 1 to 2 tbsp soy sauce
  • 1 tbsp chili garlic paste
  • 1 tsp corn starch
  • 1 cup water
Steps
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