Vietnamese Spring Rolls

It’s HOT. Spring Rolls for dinner!

Vietnamese Spring Rolls Recipe Ingredients:
• 1 lb Large Shrimp (21-25 count), peeled and de-veined (keep the shells). I buy the cooked ones. I take the tails off and then marinade in olive oil with Italian seasoning and a bit of pink Himalayan salt

• 3 oz Vermicelli Rice Noodles
• 1/2 Butter Lettuce (15 leaves)
• 2 Carrots, peeled and julienned
• 1/2 English Cucumber julienned (or 3 small cucumbers)
• 1 cup Cilantro sprigs
• 15 Round Rice Paper Sheets (8.5” diameter)

Vietnamese Dipping Sauce:
• 1/3 cup water (preferably filtered)
• 1/4 cup fish sauce (three crabs brand)
• 1/4 cup granulated sugar, or to taste
• 2 Tbsp lime juice (freshly squeezed from 1 lime)
• 2 tsp rice wine vinegar
• 2 tsp chili garlic sauce, or to taste (more will make it spicier)
• 1 garlic clove, grated of finely minced
• 2 tsp sesame oil
• 1 tbsp shredded carrot

Peanut Dipping Sauce:
• 1 cup sesame ginger dressing (Newmans Own brand)
• 4 heaping Tbsp peanut butter

Before construction, boil the noodles for 4 minutes and then put in an ice bath. Once cooled, place on a plate with paper towel to drain.

Construction: Soak the rice paper in cool water for 15 seconds, place on a well wetted cutting board.

Lay down 3 or 4 shrimps on the top rim (not too high) and then layer in the other ingredients. Fold the sides, roll up from the bottom. Make it TIGHT as possible. Once you finish a plateful, put it in the fridge.

That’s it! Yes, a bit of work, but a perfect meal for a hot Summer day.