Vietnamese Fresh Rolls with Peanut Sauce

FRESH ROLL INGREDIENTS

• 5 oz of thin vermicelli rice noodles (usually about half of a package).

• 8 rice paper wrappers (8 inch in diameter)

• 16 large cooked-deveined shrimp with the tails cut off

• 1/2 cup chopped fresh cilantro

• 2 Tbsp fresh chopped basil

• 1 Tbsp fresh chopped mint

• 1/2 cup crispy onions (found by the croutons)

• 1 cup quick pickled carrots (see my recipe in sides) or use raw shredded carrots

SAUCE INGREDIENTS

• 2 Tbsp canola oil

• 4 cloves garlic, minced

• 1/2 cup hoisin sauce

• 3 Tbsp peanut butter

• sambal oelek (garlic chili paste)

• 1 cup water

INSTRUCTIONS

1.  Cook vermicelli noodles according to the package. I usually just cook the whole package and save any leftover noodles in the fridge for later.

2. Boil 4 cups of water and pour into a heat safe bowl. Add cold water until you can safely put your hand in the water.

3. Dip rice paper wrapper in the warm water and lay flat on a clean surface.

4. Place 2 shrimp in the center of the wrapper.

5. Top with and 1/8 of fresh herbs, crispy onions, noodles and carrots, in that order.

6. Make sure to not over stuff the wrapper or it will never fold up and will be a big ol’ mess.

7. Fold 2 opposite sides of the wrapper up over the filling. Then take one side of the wrapper and roll over the rest of the filling, lightly tucking under and pulling toward you to form a tight log. Roll the filling over the remainder of the wrapper like you are making a burrito (I recommend watching a youtube video, because my first try was a disaster).

8. Now for the sauce! In a sauce pan, heat canola oil over medium heat.

9. Add garlic and fry until fragrant. Don’t let the garlic brown.

10. Add remaining sauce ingredients (add sambal a tbsp at a time to your taste) and bring to a boil. Whisk until smooth and then remove from heat.

 These are an awesome make-ahead lunch or appetizer for a party!