Dairy-Free Vietnamese Spring Rolls (Gỏi cuốn)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 113 g Rice vermicelli noodles and cook for 2 to 3 minutes, until tender but still firm. Drain the noodles, rinse them with cold water, and set aside.
2. 2In a small bowl, combine the 2 tbsp Tamari, 2 tbsp Rice vinegar, 1 tbsp Honey, 1 tsp Sesame oil, 1 clove Garlic, minced, and 0.5 tsp Sriracha. Whisk these ingredients together until they are well combined. This mixture is your 0.5 cup Dairy-Free Dipping Sauce.
3. 3Fill a large, shallow dish or pie plate with warm water, maintaining a temperature between 37.78-43.33°C (38-43°C). Arrange the about 225 g Cooked shrimp, 2 cups Shredded lettuce, 1 cup Shredded carrots, 0.5 cup Fresh mint leaves, 0.5 cup Fresh cilantro leaves, and 1 cup Bean sprouts on a clean surface near your rolling area.
4. 4Take one of the 12 sheets Rice paper wrappers and fully immerse it in the warm water for 15 to 20 seconds, until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean, slightly damp work surface.
5. 5In the lower third of the softened wrapper, place a small portion of the prepared about 113 g Rice vermicelli noodles, a few pieces of the about 225 g Cooked shrimp, a small handful of the 2 cups Shredded lettuce, a pinch of the 1 cup Shredded carrots, a few of the 0.5 cup Fresh mint leaves, a few of the 0.5 cup Fresh cilantro leaves, and a small amount of the 1 cup Bean sprouts.
6. 6Fold the bottom edge of the wrapper up and over the filling, tucking it in tightly. Then, fold the left and right sides of the wrapper inward towards the center, and roll the wrapper tightly from the bottom up to form a compact cylinder.
7. 7Repeat steps 4 through 6 with the remaining 11 sheets Rice paper wrappers and the rest of the filling ingredients, ensuring all 12 spring rolls are assembled. Serve the finished spring rolls immediately with the prepared 0.5 cup Dairy-Free Dipping Sauce.

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