Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  9 large or 63g

• Vermicelli Rice Noodles

  A Taste Of Thai

  100g

• Carrots

  Raw

  1 cup grated or 110g

• Cilantro

  Latin - Melissa's

  ⅓ cup or 5g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Mint

  Freshdirect

  3 tablespoon or 9g

• Peanut butter

  Chunk style, with salt

  1 tbsp or 16g

• Water

  Plain, clean water

  1 tbsp or 15g

• Lime juice

  Raw

  ½ tbsp or 8g

• Peanuts

  All types, raw

  1 tbsp or 9g

• Spring Roll Wrapper Rice Paper

  Banh Trang

  6 pcs or 57g

• Hoisin Sauce

  365 Everyday Value

  2 tbsp or 30g

• Honey

  Pure Clover - Kroger

  ½ tbsp or 11g

Directions

1. Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
2. Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
3. Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
4. Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
5. From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
6. Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.
7. Recipe by: Sam | Ahead of Thyme (source: https://www.aheadofthyme.com/vietnamese-salad-rolls-with-peanut-dipping-sauce/)

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