Vietnamese Fresh Spring Rolls

This is NOT an authentic recipe but it is darn tasty and in the spirit of the rolls. It is so fresh with all the crisp veggies and herbs and makes a perfect warm day snack or meal. I apologize to my Vietnamese friends in advance. I know which ones are going to complain...heehee.

These rolls look nicest with the most colorful ingredients directly against the wrapper so think about that as you are assembling. Try to keep noodles in the center and lettuce against that. Place colorful items like shrimp, herbs and carrots on the outermost layer against the wrapper.

Vietnamese Fresh Spring Rolls

Ingredients (makes 8)

Rolls

4 oz rice vermicelli

8 large shrimp, cooked (if uncooked lightly boil or broil to cook) and halved lengthwise

(If you do not like or are allergic to shrimp, feel free to use pork tenderloin instead or use

both! (Marinate in 2 Tbs soy sauce, 1 tsp sugar, 1 tsp fish sauce, 1 clove of garlic finely minced for 30 minutes then bake in 350 degree oven for 20 minutes or until reaches 145 degrees internal temperature. Let rest then slice thinly.)

8 dry rice paper wrapper sheets (8-10" is easiest to wrap)

1 large carrot, washed, peeled, cut into thin matchsticks 2" long

1 cucumber, washed, seeds removed, cut into matchsticks 2" long

1 avocado, washed, peeled, quartered, cut into 16 slices

1/2 bell pepper, washed, seeds and core removed, cut into thin slices (optional)

1 cup fresh herbs, washed, leaves only - mint and cilantro (perilla and Thai basil also great)

lettuce leaves - butter or red leaf, washed and dried

Dipping Sauce

3/4 cup hoisin sauce

1/2 cup peanut butter (crunchy or smooth your choice)

3-4 Tablespoons warm water

2 Tablespoons chopped roasted peanut for garnish (optional)

Equipment

large, wide dish or shallow bowl filled with hot water

Directions

Bring water in a medium saucepan up to a rolling boil. Add rice vermicelli and cook 3-5 minutes. Drain, rinse with cold water and leave to completely drain.

Make dipping sauce. Add hoisin, peanut butter and water to a bowl and mix well to even consistency. Sprinkle chopped peanuts on top for garnish. Set aside until needed.

Take one rice paper wrapper and dip it in the hot water briefly making sure to get every part moistened. It will still feel hard. Do not worry and DO NOT soak longer. It will soften, I promise. Lay the wrapper on a work surface or plate and start assembling the roll. Place 2 halves of shrimp (or 2 slices of pork tenderloin, and herbs. On top of that add cucumber, lettuce followed by a small amount of noodles, then 2 slices of avocado, some carrot matchsticks and a couple slices of red bell peppers.

Carefully lift the edge of the wrapper closest to you and lift it over all of the filling and press down gently. In the same way, gently lift the right side first and fold over the ends and repeat with the left making something that looks kind of like an envelope. Finally roll the entire roll forward toward the top closing the whole thing. It should stick together. Try to keep everything tight and be gentle not to rip the wrapper. Repeat with remaining rolls and filling. Enjoy with dipping sauce! If not serving immediately, cover with a wet paper towel or with plastic wrap to keep it from drying out.

Tip: If you end up with leftover filling, enjoy it as a noodle bowl salad with some nuoc cham sauce!