Vietnamese Spring Rolls

 Spring has arrived. Or has it? It's sometimes difficult to tell around here in the Northwest.  But I do know that these spring rolls make me happy.  And that's part of spring, putting a bounce in our step.  I hope that these spring rolls do that for you.

Fresh Vietnamese Spring Rolls

2 ounces rice vermicelli (rice noodles)

8 rice wrappers (8.5 diameter)

8 large cooked shrimp (26-30 count size)

16-24 fresh Thai basil leaves

Fresh mint leaves

fresh cilantro

green leaf lettuce

1 carrot

1/3 cucumber

Preparation

boil rice vermicelli 3-5 minutes or until al dente, drain and let cool.

  Peel shrimp deveined and cut in half

wash basil and mint, keep whole leaves

Chop cilantro and lettuce

Julienne carrots and cucumber

Directions:

1.  Fill a large bowl with warm water. dip one wrapper into hot water for 1 second to soften.

2.  Lay wrapper flat. In a row across the front of the wrapper, place 2 shrimp halves, a couple of basil leaves and a handful of vermicelli,

3.  Add carrots, cucumber, mint, cilantro and lettuce leaving about 2 inches on each side

4.  Tightly roll the wrapper around the ingredients.  After about halfway rolled, fold uncovered sides inward, then finishing rolling the wrapper.

Rolls should be prepared close to serving time as they may dry out.  If preparing ahead of time cover with air tight container and keep cool.  Makes 8 rolls.

(Thanks, Bro. Cox for being my hand model )

And my favorite sauce to go with them:

Peanut Sauce

Ingredients

1 cup water

2/3 cup creamy peanut butter

2 cloves minced garlic

2 Tbsp. firmly packed brown sugar

1 1/2 Tbsp. lemon juice

1 Tbsp. soy sauce

1/4 to 1/2 tsp. crushed red pepper

Directions.

1.  In a 2 qt. saucepan combine water, peanut butter and minced garlic

2.  Cook over medium-low heat stirring until mixture bils nad thicketns

3.  Remove from heazt and stir in packed brown sugar, lemon juice, soy sauce and red pepper. 

4.  Serve hot

If made ahead, cover and refrigerate for up to 2 days. To reheat, stir over low heat until hot; if necessary, add more water to restore to original consistency.  makes about 2 cups.