spring rolls

Ingredients

• 1 cup Rice Noodles, Cooked
• 1 cup Shredded Carrots
• 1 cup Shredded Lettuce
• 1 cup Bean Sprouts
• 1 cup Cooked Shrimp, Peeled and Deveined
• 1/2 cup Cooked Pork, Thinly Sliced
• 1/4 cup Chopped Fresh Mint
• 1/4 cup Chopped Fresh Cilantro
• 1 Lime, Juiced
• 1/2 cup Rice Vinegar
• 1/4 cup Peanut Butter
• 2 tablespoons Honey
• 1 tablespoon Soy Sauce
• 1/2 teaspoon Chili Garlic Sauce (optional)
• 6 Spring Roll Wrappers
• Vegetable Oil, for frying (optional)

Instructions

1. Prepare the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, honey, soy sauce, and chili garlic sauce (if using) until smooth. Add a tablespoon or two of warm water if needed to reach desired consistency.
2. Assemble the Spring Rolls: Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of rice noodles in the center.
3. Top with 1 tablespoon of shredded carrots, 1 tablespoon of lettuce, 1 tablespoon of bean sprouts, 1 tablespoon of shrimp or pork, 1 teaspoon of mint, and 1 teaspoon of cilantro.
4. Fold in the sides of the wrapper, then tightly roll from the bottom up, like a burrito. Repeat with the remaining wrappers and ingredients.
5. Serve immediately with the peanut dipping sauce. Alternatively, you can shallow fry the spring rolls in vegetable oil for extra crispness. Heat 1/2 inch of oil in a pan over medium heat. Fry spring rolls for 2-3 minutes, flipping halfway through, until golden brown.

Notes

• For best results, use fresh rice paper wrappers according to package instructions.
• To prevent the spring roll wrappers from sticking together, lightly dampen them with water before assembly.
• If you don't have fresh shrimp or pork, you can substitute with cooked chicken or tofu.
• Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh.
• To avoid soggy spring rolls, don't overfill them and ensure all ingredients are thoroughly drained before assembly.