Vietnamese Spring Rolls with Peanut Sauce
An exotic spring roll with shrimp and a sweet peanut dipping sauce
Prep Time
Cook Time
Yield
Ingredients
Instructions
Drop noodles into boiling water and cook for 8 minutes, until done. Drain and rinse with cold water.
Heat 2 inches water in a medium skillet. Peel shrimp and boil for 1-2 minutes, until completely pink. Remove and squeeze with juice from one lemon.
Lay out noodles, vegetables, and shrimp in an assembly line. Soak two rice papers at a time in hot water, then take out and lay flat on top of each other. Flatten one lettuce leaf on top. Next, place a finger sized amount of noodles, one shrimp, and a sprinkling of the vegetables to the left of center. Roll the rice papter together, tucking in the ends as you go. Set on a platter seam side down and cover with a moist towel. Combine soy sauce, rice vinegar, sesame oil, maple syrup, and peanuts for dipping sauce and serve.