Fresh Vietnamese Spring Rolls with Spicy Peanut Sauce

Vietnamese Rolls

We all need our daily dose of veggies, but sometimes salad or steamed broccoli just seems so…boring.  Try making Vietnamese rolls to switch things up in your kitchen! They are colourful and delicious, and you can decide whether you want to make it vegetarian or not. The ingredients can be personalized to incorporate your favourite seasonal veggies.

You will need:

  • 1 package of rice stick vermicelli (cooked according to directions on package)
  • 1 tsp sesame oil
  • 12 large rice paper wrappers
  • 36 large shrimp, cooked (omit this if you don’t want shrimp)
  • 1/2 red pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 1 carrot, thinly sliced
  • 1/2 English cucumber, cut in thin strips (remove the seeds to keep it crisp longer)
  • 1/2 mango, thinly sliced
  • 1 cup fresh basil leaves

Spicy Peanut Sauce:

  • 1/3 cup peanut butter
  • 1/3 cup hoisin sauce
  • 3 tbsp low sodium soy sauce
  • 3 tbsp rice vinegar
  • 1 tsp sugar or honey
  • 2 tbsp sriracha sauce

Mix all peanut sauce ingredients together and set aside. After the vermicelli has been cooked, toss it with the sesame oil. Next, get the rice paper wrappers and follow the instructions on the package. You will need to soak them in water to soften them before using. Make sure you remove any excess water with a paper towel. If you are adding cooked shrimp, put it on the rice paper first (about 3 per wrap). Lay them out on the bottom third of the paper, horizontally. That way there will be room left to tuck in when you wrap it. Then take some vermicelli and place it on top. Next, add a little of each of the other ingredients, trying to keep them grouped together. Top off with a few pieces of fresh basil. Now is time to wrap the spring rolls. Roll the wrapper over your filling, and then fold both sides over and tightly roll upwards. Keep the rolls packed as tightly as possible. Remember, practice makes perfect. Cut the rolls in half, diagonally to get the most “oohs” and “aahs” from your guests. If you are not serving the rolls right away, cover them with a damp paper towel and store in the fridge. Serve with the spicy peanut sauce.

 

Makes 12 (or 24 half rolls)

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