Fresh Spring Rolls with Peanut Sauce Delightful Treat

Ingredients

• 8 pieces rice paper wrappers
• 1 cup cooked vermicelli noodles
• 1 cup shrimp, cooked and halved (or tofu for a vegetarian option)
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1 cup bell pepper, thinly sliced
• 0.5 cup fresh mint leaves
• 0.5 cup fresh basil leaves
• 0.25 cup fresh cilantro leaves
• 1 piece avocado, sliced (optional)
• 0.33 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey or agave syrup
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon grated ginger
• as needed water to thin

Instructions

1. Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey/agave syrup, rice vinegar, minced garlic, and grated ginger. Add water a little at a time until you reach your desired consistency (smooth and pourable). Set aside.
2. Fill a shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable but not too soft.
3. Lay the softened wrapper on a clean, flat surface. Place about 2 tablespoons of vermicelli noodles in the center, followed by a few pieces of shrimp (or tofu), a small handful of carrot, cucumber, bell pepper, and a few leaves of mint, basil, and cilantro. Add a slice of avocado if using.
4. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll everything tightly away from you to form a roll. Repeat with the remaining wrappers and fillings.
5. Serve the spring rolls on a platter with the peanut sauce drizzled on top or in a small bowl for dipping.