Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce
INGREDIENTS
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For the rolls:
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1/2 t fish sauce (can use gluten-free soy sauce instead)
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1/2 t fresh lemongrass (can use lime zest instead)
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Salt and pepper to taste
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1 T olive oil
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8 oz medium-sized shrimp, peeled and deveined
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6 oz dried rice vermicelli
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16-18 round rice papers
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1 head of green leaf lettuce, leaves separated and torn into 2-3 inch pieces
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1 c julienned carrots
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1 c julienned red bell pepper
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1 c julienned cucumber
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1 c julienned daikon radish
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1 mango, cut into thin slivers
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18-24 each mint leaves and basil leaves, or substitute with Thai basil, if you can find it
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For the dipping sauce:
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1 t olive oil
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3 garlic cloves, minced finely
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3 T gluten-free soy sauce
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1 T honey
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1 T chili garlic sauce
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1/4 c creamy peanut butter
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1/4 c water
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