FRESH SPRING ROLLS

FRESH SPRING ROLLS - You've had these before right? On the off chance that you haven't, summer rolls (otherwise called Vietnamese spring rolls, salad rolls, or rice paper rolls) are fundamentally the uncooked form or glimmer fried spring rolls or fried egg rolls. 

They're fresh, stacked with vegetables, at times shrimp, and I've even had them with cuts of mango inside.

The first and most significant part is to have everything sliced and all set before you start collecting. You can utilize an assortment of veggies and even toss in some rice noodles and shrimp. What I generally discover vital is including a great deal of crunch.

Something crunchy like carrots, cucumbers, peppers, or the entirety of the abovementioned. Too? Some scrumptious spices like mint, basil, or cilantro. This is what I generally put in my summer rolls: cucumber, carrots, red pepper, cilantro, shrimp, chopped purple cabbage, margarine lettuce, shrimp, and avocado.

Veggies like cucumber, carrot, and peppers ought to be daintily sliced. I cut the shrimp into equal parts as well, which makes them quite slight for the sensitive roll.

Ingredients:

• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken
• 1 bunch fresh mint leaves
• 1 large English cucumber , peeled and thinly sliced
• 1 large carrot , peeled and shredded or sliced into thin strips
• 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
• 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
• 2 mangos , peeled and sliced into thin strips 

 For the peanut sauce:

• 1/2 teaspoon low-sodium soy sauce
• 1/2 teaspoon hoisin sauce
• 3/4 cup sweet chili sauce
• 1/3 cup peanut butter , smooth or crunchy

Instructions:

1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
4. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
6. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the peanut sauce:

Add all ingredients to a food processor or blender and pulse until smooth.

Inspired from cookieandkate.com

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