Vietnamese Summer Rolls

This recipe makes a great pre-dinner snack, especially on the weekends before a night out in town!

INGREDIENTS (Makes 8 rolls)
Spring Rolls
2 ounces thin rice vermicelli
8 medium cocktail shrimp, halved, shelled and de-veined
1 large carrots, shredded
8-12 lettuce leaves, halved (stiff stems removed)
8 rounds of rice paper
4 large red leaf or Boston lettuce leaves, thick stem ends removed and cut in half
1 cucumber, julienned, skin on
1/2 cup chives
1/2 cup fresh basil leaves
1 medium pot and water
1 large saucepan and water
Peanut Sauce
1/4 cup water
1/2 teaspoon sugar
1 tablespoons peanut butter
1/4 cup hoisin sauce
In 2 medium pots, bring several cups of water to boil. In one pot, add vermicelli and cook until just softened, 2 minutes. Drain and rinse under cold water. Allow vermicelli to dry. In the saucepan over medium heat, bring several cups of water to a warm temperature (not boiling) and then remove from heat.
Have ingredients ready and lined up for assembly. Have a flat surface to work on, preferably a cutting board.
Immerse the rice sheets in warm water and quickly remove. Lay the rice paper on a flat surface and lay one piece of lettuce at the bottom. Add a few vermicelli noodles, a few carrots and cucumbers. Lay 1-2 basil leaves over the filling and please 2 shrimp halves with cut-side down, along the crease. Place 1-2 chives over the shrimp and fold both ends of the rice paper, and roll the center tightly. Cut on a diagonal and place on a serving plate. Repeat all steps until all of the rice paper has been used up.
To make dipping sauce, combine all ingredients in a small bowl and whisk. Serve summer rolls with peanut sauce.

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