Vietnamese Spring Rolls Recipe

8-10 jumbo shrimp, boiled and peeled and cut in half horizontally.

spring mix lettuce, rinsed, dried, and cut into long pieces.

1/2 medium seedless cucumber, julienned

1 avocado, sliced

fresh basil leaves

fresh cilantro leaves

spring roll wrappers, round (Available at any Asian market.)

Optional:

2 ounces vermicelli noodles (Available in any Asian market. Make sure they get the thin kind.)

Grilled chicken breast or roasted beef. Sliced.

1/4 cup creamy peanut butter. If you are allergic to peanuts, you may use almond butter or cashew butter.

2-4 tablespoons fresh lime juice

1 teaspoon raw honey

1 tablespoon organic, gluten-free soy sauce

Optional:

1 tablespoon chopped roasted peanuts

1 tablespoon sriracha hot sauce

Cover vermicelli noodles with boiling water for a few minutes. Get the noodles out of the water and leave the noodles in a bowl and let stand for 10 minutes.

Add hot water to come halfway up the side in a round pot or bowl (bigger than the wrappers). Make sure the water is not boiling hot. Submerge the spring roll wrapper in the water one at a time for 10-30 seconds until soft and pliable.

Lay the wrapper on a large plate or a cutting board. Place vermicelli noodles, greens and herbs, 2 or 3 pieces of shrimp, and a small amount of chicken or beef in the middle of the bottom half of the wrapper. Leaving about an inch on the sides, then tuck the ends.

Combine all ingredients (except peanuts) for the dipping sauce, and sprinkle with peanuts on top.

Cut the rolls in half and serve with the dipping sauce.