‍

Ingredients

‍
Spring Rolls (makes 12 rolls):
•  ¾ pound Shrimp
•  3 oz thin rice vermicelli
•  1 large carrot, peeled and cut into thin matchsticks
•  1 to 2 Persian cucumber, cut into matchsticks
•  1 large red bell pepper, cut into matchsticks
•  1 Package of BrightFresh® Rainbow Mix
•  12 pieces of butter lettuce
•  12 large circular rice paper sheets
•  Warm water (for rolling)

‍

Peanut Sauce:

• ½ cup creamy peanut butter

• ¼ to ½ cup warm water

• 2 tbsp rice vinegar

• 2 tbsp soy sauce

• 1½ to 2 tbsp maple syrup

• 1 tsp toasted sesame oil

‍

‍

Instructions

To make, start by preparing a peanut dipping sauce by mixing peanut butter with water, rice vinegar, soy sauce, maple syrup, and sesame oil. Cook shrimp briefly in boiling water, let them cool, peel, and slice them in half horizontally. Soften rice noodles by soaking them in hot water, then rinse and cut them shorter. Set up a roll station with a bowl of lukewarm water for softening rice paper and arranging all ingredients. To assemble, dip a rice paper sheet in water, lay it on a damp surface, add lettuce, noodles, veggies, microgreens, and shrimp, then roll tightly, folding in the sides as you go.