FOR THE SPRING ROLLS:

Ingredients

  • About 14 round rice paper wrappers
  • About 1 cup fresh mint leaves
  • About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cooled down
  • About 3 cups fresh bean sprouts

Directions
Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).

Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there’s no photo of the bean sprouts part because I wasn’t able to find any the day I took the pics!). Add additional mint leaves. That’s the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.

PEANUT SAUCE

Ingredients

  • 1/2 cup fresh ground Natural Peanut Butter
  • 1 tablespoon granulated Sugar
  • 4 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 small garlic clove, mashed to a paste
  • 2 teaspoons chili-garlic paste
  • 1 tablespoon dark Sesame Oil
  • 2 small Limes, juice
  • Water (thin to desired texture)

Directions

Add fresh ground peanut butter, chili garlic paste, clove paste, sugar, hoisin sauce, soy sauce, sesame seed oil and some fresh squeezed lime juice to a bowl. Stir the mixture well.

Add water to thin. Texture is to your preference.

The Vietnamese Peanut Sauce is ready now!