Fresh Spring Rolls

makes 8 rolls

recipe adapted from AllrecipesVietnamese Home Cooking

for the peanut dipping sauce:

  • 1/4 cup roasted peanuts
  • 1 clove garlic
  • 1 tablespoon red miso
  • 2 tablespoons ketchup
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 2 teaspoons sriracha
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon toasted sesame oil

In a mini food processor, combine peanuts, garlic, miso, ketchup, oil, sriracha, lemon juice, and sesame oil and process until mixture in a fine paste. Thin with water (about 1/4 cup) until the texture is smooth and creamy. Transfer to a bowl, cover and refrigerate until ready to serve. The sauce will keep, refrigerated for up to 4 days.  When ready to serve, transfer to a serving bowl and add chopped peanuts to the top.

for the fresh spring rolls

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 24 medium cooked shrimp – peeled & deveined
  • 16 mint leaves
  • 2 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh cilantro
  • 4 lettuce leaves

additional filling options:

  • 1/4 cup shredded carrots
  • 1/4 red pepper, thinly sliced
  • 1/2 avocado, thinly sliced

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 3-4 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients and add the additional fillings if you desire.  Serve with peanut dipping sauce.