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Spring Rolls

Prep Time 10 minutes
Cook Time 20 minutes
Servings 20 rolls

Ingredients

Spring Roll

  • Round rice paper
  • 1 head of green lettuce
  • 1½ pounds Vermicelli noodles
  • 20 Thai basil leaves
  • 30 shrimp cooked and sliced lengthwise
  • 1 cha cut in half lengthwise and sliced

Dipping sauce

  • ⅓ cup gluten free hoisin sauce
  • 1 tsp peanut butter
  • 1 tsp cornstarch + 3 tbsp warm water
  • 1 tbsp peanuts chopped

Instructions

  1. Boil some water and pour into a large flat bowl, so that you can dip the rice paper in it. You want to dip the rice paper in the water very quickly so that the rice paper doesn’t get soggy.
  2. After that assemble the spring roll as instructed above.
  3. For the dipping sauce, heat up hoisin sauce, peanut butter, and cornstarch mixture in a small sauce pot. Heat until everything melts together into a creamy sauce. Spoon into a bowl and serve with peanuts on top.