Vietnamese spring rolls with peanut sauce

Spring? Spring rolls? Get it? I think it’s probably the closest I’m going to get to spring in the next couple weeks or so. I mean, how can it be that it snowed today? Isn’t it April and shouldn’t we be digging out our sunhats and swimsuits? I simply cannot wait until spring is sprung!

Even with the unpredictable weather, this weekend was a great one!

I checked out the Yoga Show with a friend, followed by dinner at Fresh (bbq burger with quinoa onion rings were delish!). Saturday morning was a fitness filled one with BodyAttack, BodyFlow and BodyFlow (round 2), then a night of dancing. Today started off wonderfully with a 45+ member BodyFlow class. The afternoon was filled with tying up lots of loose ends from switching jobs and some time in the kitchen making spring rolls!

Fresh shrimp spring rolls with almond dipping sauce

For the rolls:
100 grams of rice noodles (I used the round kind)
12 sheet of rice paper
2 medium sized carrots, grated
5-7 leaves of lettuce
24 frozen shrimp, peeled and deveined
sprigs of cilantro

For the dipping sauce:
2 tablespoons of almond butter
1 tablespoon of hoisin sauce
1 tablespoon of olive oil
1 teaspoon Srichacha hot sauce
1/2 teaspoon sugar

1. Get all the ingredients ready to be packaged into the rice paper. This means, cooking the rice noodles (I soaked them in water first and then boiled them for about 10 minutes until they turned white), boiling the shrimp until they are cooked, grating the carrots, washing the lettuce and cilantro.

rice noodles

2. Fill a shallow plate/bowl with water and soak a sheet of rice paper for about 5-10 seconds, then lay it on a wet paper towel. The rice paper should soften in about 30 seconds so that it is pliable.

rice paper

3. Assemble your filling – a piece of lettuce, some noodles, grated carrots, and a couple shrimp.

spring rolls

4. Roll all the filling up! (I first tucked in the sides, then one fold down from the top, and rolled the rest down nice and tight).

5. Mix together the ingredients for the sauce. Serve cold and voila!

*note that all these measurements are approximate – they are easily be modified to suit your preference for one ingredient vs. another.