How to Make Fresh Spring Rolls

whiteonricecouple.com

Michelle Cryer

subheading: FOR THE SPRING ROLLS:

12 8-inch ( 12 8-inch) rice paper wrappers or rice paper spring roll wrappers

1 small ( 1 small) head of lettuce

½ lb. ( 227 g) cooked meat or shrimp , sliced thin

8 oz. ( 227 g) package dried rice vermicelli noodles or “rice sticks”, cooked to package instructions

1 medium ( 1 medium) cucumber , cut into thin strips

fresh herbs: mint, asian basil, Vietnamese coriander, Vietnamese perilla or cilantro

subheading: FOR HOISIN PEANUT DIP (ONE OF SEVERAL DIP OPTIONS):

¼ cup ( 70 g) hoisin ( If hoisin dip is too thick, add water to thin out the dip)

2 tablespoons ( 30 ml) peanut butter , almond butter, or cashew butter.

1 teaspoon ( 5 ml) rice vinegar

½ teaspoon ( 2.5 ml) sesame oil

1 teaspoon ( 5 ml) chili garlic sauce , optional

subheading: VIETNAMESE FISH SAUCE DIP:

see recipe here Vietnamese Fish Sauce Dip

Note: Ingredients may have been altered from the original.

Directions at whiteonricecouple.com

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