Shrimp Spring Rolls and Peanut Sauce

I LOVE Vietnamese food and spring rolls are probably one of my favorite Vietnamese foods to eat. The best part is that it is actually super easy to make! Aside from boiling a few items together, there isn't a whole lot of cooking involved. I usually prefer this with a peanut sauce, but you can eat this with prepared fish sauce too. I absolutely love how light the meal is but yet filling at the same time. I was able to make about twenty spring rolls with this recipe, but this can vary depending on how small or big you make it. I think that this is the perfect meal to get the whole family involved in making.

Ingredients:

• 1/2 package of a 14 oz bag of vermicelli noodles
• 1 package of rice paper
• 3/4-1 lb shrimp, cooked
• 1 head of lettuce
• 1 long cucumber or 2 short cucumbers, peeled
• 2 C mint leaves
• 1 C hoisin sauce
• 2 tbs creamy peanut butter
• 1 C crushed peanuts
• chili garlic oil sauce (optional)
• 1 bunch of scallions, cut in halves (optional)

Instructions:

• Start by washing and preparing the veggies and letting it drain while you prepare the peanut sauce.
• For the cucumber: cut off the ends, cut in half (long cucumbers only), then cut in half again length wise like the picture above.
• Scope out the seeds in and cut into long thin pieces.

• Boil just a little over 1 quart of water and add noodles when it comes to a boil. I typically end up cooking the noodles longer than the package states. Do a strand test to be sure the noodle is just soft enough but not soggy.
• When the noodles are cooked, drain them but do not dump the starchy water! I like to use this for the sauce because it creates a thicker consistency than water.
• Rinse the noodles with cold water and set aside.
• Pour 4 C of the noodle water in a pot and bring to a boil.
• Add the hoisin sauce and peanut butter. Stir well and add hot sauce if desired.
• Let cool and it will thicken a little more.

Now, get a large bowl of hot water ready and set up the assembly line like this:

(Use a round plate slightly bigger than the size of the rice paper)

• Let the water cool enough so that it is hot but will not burn. Dip the rice paper in the water and place on the plate. The trick is to dip quickly, rotate the rice paper, and continue until it is mostly wet. You do not want it to be too wet and soggy because it will stick together and become difficult to work with. Once it is on the plate, you can use your fingers to spread the wet dry areas.
• Start by laying down a piece of lettuce towards the bottom of the paper (closest to you). Then, add noodles, cucumbers, and mint.

• Fold the lettuce in half to encase the other ingredients and place it about 2/3 down the rice paper.

• Fold the bottom of the paper up over the veggies, then fold in both sides neatly.

• Lay 3-4 shrimps in a row above the veggies. By doing this, you get to showcase the shrimp. This is a better presentation in my opinion. I have also noticed that this keeps the shrimp from dropping out when you dip it in the sauce.
• Add a piece of green onion between the shrimp and veggies, if desired.

Roll it up as snuggly as you can and there you have it!

Get your peanut sauce, toss in some crushed peanuts, and enjoy!