Vietnamese Spring Rolls with Peanut Sauce

Vietnamese Spring Rolls with Peanut Sauce

Makes 8 rolls

Peanut Sauce

21/2 TB tamari
1 tsp toasted sesame oil
3 TB water
1/4 cup Whole Foods Organic Crunchy Peanut Butter
3 tsp Whole Foods Organic German Mustard
1 tsp rice wine vinegar
1 tsp ginger, minced
2 tsp Whole Foods Honey
1 tsp crushed red chile flakes

Spring Roll Ingredients

2 oz rice stick noodles
16 pcs 21–25 shrimp, cooked and peeled
1 cup grated carrot
1 cup mung bean sprouts
1 cup cucumber, peeled, seeded, and julienned
6 large red leaf lettuce leaves
2 large red leaf lettuce leaves, rib removed, quartered
2 TB mint leaves, chopped
2 TB cilantro, chopped
Spring roll wrappers

Combine ingredients for peanut sauce, set aside. Soak rice stick noodles in very hot water for 15 minutes, until soft. Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper.

Fold the bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate. Cover with wet lettuce leaves to keep them from drying out.

Source: Whole Foods website.