Crispy Thai Spring Rolls (Dairy-Free)

Instructions

1. 1Prepare the dipping sauce: In a small bowl, whisk together the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, 1 teaspoon of sesame oil, 1 clove of minced garlic, and 1/4 teaspoon of red pepper flakes until well combined.
2. 2Prepare the rice paper wrappers: Fill a shallow dish or pie plate with warm water. Dip one 12-sheet rice paper wrapper into the warm water for about 15-30 seconds, or until it becomes soft and pliable. Carefully lift it out, letting any excess water drip off.
3. 3Assemble the spring rolls: Lay the softened wrapper flat on a clean, damp surface. Arrange about 1/12th of the cooked and chopped shrimp, 1/12th of the cooked rice vermicelli noodles, 1/12th of the julienned carrots, 1/12th of the julienned cucumber, a few mint leaves, a few cilantro leaves, and a small handful of bean sprouts in the center of the wrapper, leaving some space on the sides.
4. 4Fold and roll the spring rolls: Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely. Repeat steps 2 through 4 for the remaining wrappers and filling.
5. 5Serve the spring rolls: Arrange the 6 crispy Thai spring rolls on a platter. Serve immediately with the prepared dipping sauce on the side.

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