How to Make Vietnamese Spring Rolls (Gluten-Free) - Chew Out Loud
"It's surprisingly easy and fun to make your own Vietnamese Spring Rolls at home. They're healthy, light, and delicious! Plus, they're gluten-free...."
INGREDIENTS
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For the Dipping Sauce:
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3 TB creamy peanut butter
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3 TB hoisin sauce
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Freshly squeezed lime juice, from 2 small limes
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2 tsp garlic chili sauce (or use 2 tsp Sriracha + 1/4 tsp garlic powder)
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2-3 TB water
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For the Spring Rolls:
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7 oz. dry rice vermicelli (thin rice noodles)
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Asian toasted sesame oil
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1 package (about 8 count) dry, translucent rice wrappers (not egg roll ones)
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1 pound cooked jumbo shrimp, sliced in half (similar to butterfly-cut, but cut all the way through)
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1 cup matchstick carrots
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1 cup julienned cucumber
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1 cup bean sprouts
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1 cup thinly sliced green leaf lettuce
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1 bunch mint leaves
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1 bunch cilantro leaves
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1 bunch Thai basil leaves
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