Vietnamese Spring Rolls

Ingredients

• 12 rice paper wrappers
• 100g rice vermicelli
• 12 cooked shrimp, halved lengthwise
• 1 carrot, julienned
• 1 cucumber, julienned
• Lettuce leaves
• Fresh mint, basil, cilantro
• 3 tbsp peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tbsp warm water
• Crushed peanuts to garnish

Cooking for a different number of people? Open this recipe in the app to rescale every ingredient in one tap.

Instructions

1. 1

   Cook vermicelli per package directions, drain and rinse under cold water.

   ⏲ 4 min timer — runs automatically in the app

2. 2

   Whisk peanut butter, hoisin, lime, soy, garlic and water for the sauce.

3. 3

   Set up a station: warm water in a wide bowl, fillings within reach.

4. 4

   Dip a rice paper into warm water for 5 seconds until just pliable.

5. 5

   Lay flat, place 2 shrimp halves cut-side up, then lettuce, herbs, vermicelli, carrot and cucumber.

6. 6

   Fold sides in and roll up tightly. Repeat with the rest.

7. 7

   Serve with peanut sauce sprinkled with crushed peanuts.