Gluten-Free Summer Rolls with Peanut-Free Dipping Sauce

Instructions

1. 1Bring a medium pot of water to a rolling boil over high heat. Add the about 113 g rice vermicelli noodles and cook for 2 to 3 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process. Set the noodles aside in the colander to drain completely.
2. 2Using a sharp knife, julienne the 1 medium carrot and 1 medium cucumber into thin strips, approximately 5.08-7.62 cm (5-7.5 cm) long and 0.3175 cm (0.3 cm) thick. Tear the 6 leaves of lettuce into smaller pieces, about 5.08-7.62 cm (5-7.5 cm) in size.
3. 3Mince the 1 clove of garlic very finely. In a small bowl, combine the 4 tablespoons of sunflower seed butter, 2 tablespoons of gluten-free hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of lime juice, the minced 1 clove of garlic, and 2 tablespoons of water. Whisk vigorously until the sauce is completely smooth and uniform.
4. 4Fill a wide, shallow dish (such as a pie plate or a large dinner plate with a rim) with warm water, heated to approximately 37.78-43.33°C (38-43°C). Submerge one of the 12 rice paper wrappers in the warm water for 15 to 20 seconds, until it becomes soft and pliable. Do not over-soak, as it will become too sticky to handle.
5. 5Carefully remove the softened rice paper wrapper from the water and lay it flat on a clean, damp work surface. Arrange a small amount of the torn 6 leaves of lettuce, about 113 g rice vermicelli noodles, about 450 g cooked shrimp, julienned 1 medium carrot, julienned 1 medium cucumber, 1/4 cup mint, and 1/4 cup cilantro in a horizontal line across the lower-middle section of the wrapper, leaving about 2.54 cm (2.5 cm) clear on the left and right sides.
6. 6Fold the left side of the wrapper over the filling, then fold the right side over. Next, take the bottom edge of the wrapper (closest to you) and tightly roll it upwards over the filling, creating a snug cylinder. Continue rolling until the entire wrapper is sealed. Place the finished roll seam-side down on a plate. Repeat this process for the remaining 11 rice paper wrappers and filling ingredients.
7. 7Serve the freshly made summer rolls immediately with the prepared sunflower seed dipping sauce on the side.

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