Sweet and Spicy
Ingredients
Rolls:
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large cooked shrimp – peeled, deveined, and cut in half
2 leaves lettuce, chopped
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1 ⅓ tablespoons chopped fresh Thai basil
Dipping Sauce:
1 tablespoon fresh lime juice
1 clove garlic, minced
¼ cup creamy peanut butter
1 teaspoon Roasted Sesame Oil
2 Tablespoons Honey Ginger White Balsamic
2 teaspoons soy sauce
Instructions
Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
For the sauce: Put lime juice, peanut butter, soy sauce, honey ginger white balsamic, sesame oil and garlic in a small bowl until well combined. Serve rolled spring rolls with dipping sauce.