Zingy Vietnamese Spring Rolls

Ingredients

• 8 pieces rice paper wrappers
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, thinly sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 cup cooked shrimp, halved
• 1 cup vermicelli noodles, cooked

• 1 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sriracha
• 1 clove garlic, minced

Method

1. 01
   Prepare all the vegetables by washing and slicing them as indicated in the ingredients list.
2. 02
   Cook the vermicelli noodles according to package instructions, then rinse under cold water and drain thoroughly.
3. 03
   Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds or until soft.
4. 04
   Lay the softened rice paper wrapper flat on a clean, damp surface.
5. 05
   Place a small amount of noodles, vegetables, herbs, and shrimp on the lower third of the rice paper closest to you.
6. 06
   Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to encase the filling completely.
7. 07
   Repeat the process with the remaining wrappers and ingredients.
8. 08
   To make the dipping sauce, combine hoisin sauce, peanut butter, rice vinegar, soy sauce, sriracha, and minced garlic in a small bowl. Mix until smooth.
9. 09
   Serve the spring rolls with the dipping sauce on the side.