Vietnamese Spring Rolls

I served these as a side/appetizer for the Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce I shared with you guys the other day. If you've never had a spring roll before, you need to. They are healthy, light, and extremely satisfying. The soft and slightly chewy texture of the rice paper and rice noodles compliments the thin and crispy veggies so deliciously. Add some herbs like mint, basil, and/or cilantro AND some peanut sauce, and it's like a healthy hand held flavor bomb in your mouth. Kaboom!!!!

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Vietnamese Spring Rolls
Printable Recipe
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
  

***you can use any vegetables you have available

1. 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.
2. 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.
3. Repeat with as many spring rolls that you need.
   
4. Serve with hot sauce and Hoison Peanut sauce recipe that follows.
   

Hoison Dipping Sauce
Printable Recipe
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)

1. 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.
   
2. 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.