Fresh Spring Rolls

Ingredients

Rice paper wrappers

8-10 sheets

Cooked shrimp

1 cup, halved lengthwise

Fresh cilantro leaves

1/2 cup

Fresh mint leaves

1/2 cup

Cucumber

1 medium, julienned

Carrots

2 medium, julienned

Lettuce

1 cup, leaves torn

Peanut butter

1/4 cup

Soy sauce

2 tablespoons

Rice vinegar

1 tablespoon

Honey or maple syrup

1 tablespoon

Water

2-3 tablespoons, as needed

Crushed peanuts

2 tablespoons, for garnish

Instructions

1. To prepare the peanut dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, and water in a small bowl until smooth. Adjust the consistency by adding more water if needed. Set aside.
2. Soak the rice paper wrappers in warm water for about 15 seconds or until they become soft and pliable.
3. Lay each softened wrapper flat on a clean surface or a damp kitchen towel. In the center of the wrapper, layer a small amount of lettuce, julienned carrots, cucumber, fresh mint, cilantro, and a few pieces of shrimp.
4. Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll up tightly, making sure the filling is secure.
5. Repeat the process with the remaining wrappers and filling until everything is used.
6. Serve the fresh spring rolls chilled or at room temperature, accompanied by the peanut dipping sauce, and sprinkle with crushed peanuts for extra crunch.