Vietnamese Spring Rolls With Peanut Sauce

Recipe Ingredients

		Peanut Sauce
2 1/2 tablespoons	37ml	Tamari
1 teaspoon	5ml	Toasted sesame oil
3 tablespoons	45ml	Water
1/4 cup	49g / 1.7oz	Chunky whole foods market organic peanut butter
3 teaspoons	15ml	Gulden's spicy brown mustard
1 teaspoon	5ml	Rice wine vinegar
1 teaspoon	5ml	Ginger - minced
2 teaspoons	10ml	Honey
1 teaspoon	5ml	Crushed red chile flakes
		Spring Rolls
2 oz	56g	Rice stick noodles
16		Shrimp - ¥cooked and peeled
		(21 to 25)
1 cup	110g / 3.9oz	Grated carrot
1 cup	160g / 5.6oz	Mung bean sprouts
1 cup	237ml	Cucumber - peeled, seeded, and julienne
6		Red leaf lettuce leaves (large)
2		Red leaf lettuce leaves - rib removed, (large) quartered
2 tablespoons	30ml	Mint leaves - chopped
2 tablespoons	30ml	Cilantro - chopped
		Spring roll wrappers

Recipe Instructions

Combine ingredients for peanut sauce, set aside.

1. Soak rice stick noodles in very hot water for 15 minutes, until soft.

2. Quickly dip wrapper in hot water. Wrapper will feel rubbery.

3. Layer ingredients on wrapper. Fold the bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate.

4. Cover with wet lettuce leaves to keep them from drying out

These delicious little bundles, with their fresh and crisp flavors, are a great way to begin a meal and are excellent refreshers on hot summer days. The rolling may take some practice, but think of all the fun you'll have snacking through rehearsals!

Source:
Thai

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