Shrimp and Vegetable Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 Rice paper wrappers
• 1 lb Cooked shrimp
• 4 oz Rice vermicelli noodles
• 1 cup Carrots
• 1 cup Cucumber
• 1/4 cup Mint leaves
• 1/4 cup Cilantro leaves
• 1/4 cup Rice vinegar
• 2 tbsp Coconut aminos
• 2 tbsp Lime juice
• 1 tbsp Maple syrup
• 1 tsp Sesame oil
• 1/4 tsp Red pepper flakes

Instructions

1. 1First, prepare the vegetables and noodles. Using a grater or a sharp knife, shred the 1 cup of carrots into thin strips. Thinly slice the 1 cup of cucumber into matchsticks or thin half-moons. Bring a medium pot of water to a boil (212°F / 100°C), then remove the pot from the heat. Add the 4 oz rice vermicelli noodles to the hot water and let them soak for 3-5 minutes, or until they are tender but still slightly firm. Drain the noodles thoroughly in a colander and rinse them with cold water to cool them down and prevent sticking. Set the drained noodles, shredded carrots, and sliced cucumber aside.
2. 2Next, make the dipping sauce. In a small bowl, whisk together the 1/4 cup rice vinegar, 2 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes until well combined. Set the dipping sauce aside.
3. 3Now, prepare to assemble the spring rolls. Fill a shallow dish, such as a pie plate or a large dinner plate, with warm tap water. Submerge one of the 12 rice paper wrappers into the water for 15-30 seconds, or until it feels soft and pliable but not overly sticky. Carefully lift the softened wrapper out of the water, allowing any excess water to drip off.
4. 4Lay the softened rice paper wrapper flat on a clean, damp kitchen towel or a cutting board. In the center of the lower third of the wrapper, arrange a portion of the 1 lb cooked shrimp, 4 oz cooked rice vermicelli noodles, shredded 1 cup carrots, sliced 1 cup cucumber, 1/4 cup mint leaves, and 1/4 cup cilantro leaves (approximately one-twelfth of each total ingredient). Fold the bottom edge of the wrapper up and tightly over the filling, then fold in the left and right sides towards the center. Tightly roll the wrapper away from you from the bottom up, creating a compact spring roll.
5. 5Repeat steps 3 and 4 with the remaining 11 rice paper wrappers and the rest of the filling ingredients until all 12 spring rolls are assembled.
6. 6Serve the assembled spring rolls immediately with the prepared dipping sauce.

Substitutions

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