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Vietnamese Spring Rolls
by Kacey's Kitchen
- few handfuls of large shrimp, cooked, cooled, shelled and cleaned
- 1 cucumber, cut into thin, long strips
- 1 red pepper, cut into thin long strips
- baby spinach
- 1 bunch cilantro
- 1 bunch mint
- Rice paper
- Rice vermicelli noodles, cooked and cooled
- Once you have all of your veggies, shrimp, and noodles prepared, filled a large bowl with hot water. You will assemble easy spring roll individually.
- Carefully dip one sheet of rice paper into hot water. Place onto a plate. Once rice paper becomes soft (within seconds), add noodles, cucumbers, red peppers, spinach, cilantro, and mint in a small pile in the center. Gently roll closed.
- Repeat with as many spring rolls that you need.
- Serve with hot sauce and Hoison Peanut sauce recipe that follows.
by Kacey's Kitchen
- 1 large clove garlic, minced
- 1 tsp sesame seed oil
- 1/4 cup organic peanut butter
- 2 tsp. hoison sauce
- 1 cup water (more if needed)
- Heat oil in small pan over medium low heat. Add garlic and saute just until fragrant, about 20 seconds. Immediately add peanut butter and hoison sauce and stir.
- Once sauce thickens, add half of water and continue to stir. If needed, add the rest of the water to adjust consistency to your preference.