You don't need to go a Vietnamese restaurant for these rolls any more but can simply make them at home. These are so yummy, healthy and easy to make. It is such a friendly choice that can be served as either a meal or a side dish.
Servings: 4-6 spring rolls.
For making the rolls:
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.)
2 ounces vermicelli noodles (Available in any Asian market. Make sure the get the thin kind.)
Grilled chicken breast or roasted beef. Sliced.
For making the dipping sauce:
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
1 tablespoons 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.
In a round pot or bowl (bigger than the wrappers), add hot water to come half way up the side. 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 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.
For the dipping sauce, combine all ingredients (except peanuts) and lastly sprinkle with peanuts on top.
Cut the rolls in half and serve with the dipping sauce.