Fresh Spring Rolls

Ingredients

• 8 sheets Rice paper wrappers (8-inch rounds)
• 8 leaves Romaine lettuce leaves
• 1 cup, loosely packed Fresh mint, cilantro, and Thai basil (or parsley)
• 1 cup total Carrot and cucumber, cut into thin matchsticks
• 8 medium shrimp Cooked shrimp, halved lengthwise (optional)
• 2 cups Water (for dipping rice paper)
• ½ cup total Hoisin sauce mixed with peanut butter and lime juice

Instructions

1. 1

   Cut carrot and cucumber into 2-inch-long, thin matchsticks. Set aside on a plate.

2. 2

   Tear herbs into bite-sized pieces. Arrange lettuce, herbs, carrot, and cucumber on a cutting board.

3. 3

   If using shrimp, pat dry and slice each one in half lengthwise so you have 16 halves.

4. 4

   Pour warm water into a shallow bowl. Dip one rice paper into water for 3 seconds until pliable.

5. 5

   Lay wrapper on a clean surface. Arrange a lettuce leaf in the center, then layer 1 tbsp herbs, 2 tbsp vegetables.

6. 6

   If using shrimp, place 2 halves on top, curved side down so pink shows when rolled.

7. 7

   Fold bottom of wrapper up over filling, then fold sides in. Roll tightly away from you until sealed.

8. 8

   Place seam-side down on a plate. Repeat with remaining wrappers and filling.

9. 9

   Whisk hoisin, peanut butter, and lime juice until smooth. Serve rolls with dipping sauce.

Tools you’ll need

• shallow bowl (for water dipping)
• cutting board
• sharp knife
• clean, flat work surface
• plate

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