Number one mistake when making Vietnamese Spring Rolls

Ingredients

• 8 oz Cooked Shrimp (peeled, deveined, chilled)
• 8 pieces Rice Paper Sheets (8‑inch round sheets)
• 1 cup Bean Sprouts (rinsed and drained)
• 4 large Butter Lettuce Leaves (washed, torn into quarters)
• 1/4 cup Fresh Mint Leaves (packed)
• 1/4 cup Fresh Cilantro Leaves (packed)
• 1/4 cup Fresh Thai Basil Leaves (packed)
• 1 medium Carrot (julienned)
• 1/2 piece Cucumber (julienned, seeds removed)
• 2 tablespoons Smooth Peanut Butter (creamy)
• 2 tablespoons Hoisin Sauce (store‑bought)
• 1/3 cup Whole Milk (room temperature)

Instructions

1. Prepare Fillings

   Wash and dry all fresh herbs, lettuce, carrot, cucumber, and bean sprouts. Julienne the carrot and cucumber, tear lettuce into quarters, and set each ingredient in separate sections of a large mixing bowl.

   Time: PT10M

2. Make Peanut‑Hoisin Dipping Sauce

   In a small bowl, whisk together 2 Tbsp smooth peanut butter, 2 Tbsp hoisin sauce, and 1/3 cup milk until smooth. Add a splash more milk if you prefer a thinner consistency.

   Time: PT5M

3. Quick Dunk Rice Paper

   Fill the shallow dish with warm tap water. Submerge one rice paper sheet for about 5‑10 seconds until just pliable, then lay it flat on a clean plate.

   Time: PT1M

   Temperature: room temperature

4. Assemble the Spring Roll

   On the softened rice paper, place a lettuce quarter near the bottom edge, then add a small handful of bean sprouts, a few carrot and cucumber strips, a few mint, cilantro, and basil leaves, and 2‑3 shrimp pieces. Fold the sides inward and roll tightly toward the top edge, using the tongs to help keep the roll tight.

   Time: PT12M

5. Wrap and Store

   Wrap each completed roll individually in a piece of plastic wrap. Place wrapped rolls on a plate and refrigerate if not serving immediately.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g