Spring Rolls

Ingredients:

1 pkg rice paper/wrappers 

1 pkg vermicelli rice noodles 

2 mangos, peeled & sliced into thin strips 

1 lg carrot, peeled & shredded 

(can sub matchsticks) 

1 cucumber, peeled & thinly 

sliced 

1lb small, cooked shrimp (can sub 

protein of choice) 

1 bunch fresh mint (leaves torn) 

1 bunch fresh basil (leaves torn) 

1 bunch fresh cilantro (leaves 

torn) 

1 cherry pepper (stem & seeds removed, finely diced)-optional 

Sauce: can adapt to taste 3/4 cup sweet chili sauce 1/3 cup peanut butter 

1/2 tsp low sodium soy sauce 1/2 tsp hoisin

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package directions. 

2. Clean, chop, and gather all topping ingredients together, including veggies, protein, and herbs 

3. Add about 1 inch of water to a large deep dish or pie pan. Place one rice paper/wrapper into water and let soak for 10-15s. It should still feel pretty firm as you remove it. Lay on the counter or plate. It will continue to soften up as you add filling ingredients 

4. Layer 1-2 slices of each veggie of your choosing, protein, and a few leaves from each herb and a pinch of noodles on the 1/3 of the wrapper closest to you. (if you chose cabbage instead of noodles and to use the cherry pepper, add it during this time as well) 

5. Fold the sides of the spring roll in over the ingredients (ends first, just as in rolling a burrito) and then pull the side closest to you up and over the ingredients sealing everything tightly 

6. For the sauce: Add all ingredients into a blender or food processor and pulse until smooth. 

Notes 

Rolls taste best on the day they are made, however they can be stored in the fridge for 2-3 days. Be sure to wrap each roll individually with plastic wrap (to keep wrapper soft & from sticking together), and store in an air tight container.