Vietnamese Spring Rolls with Peanut Sauce

Makes 8 rolls

Fragrant fresh mint and cilantro are important to use when making fresh springs rolls like these. Their crisp texture and bright aroma are beloved traits of a well-composed spring roll.

Ingredients

Peanut Sauce
2 1/2 tablespoons tamari
1 teaspoon toasted sesame oil
3 tablespoons water
1/4 cup crunchy peanut butter
3 teaspoons German mustard
1 teaspoon rice wine vinegar
1 teaspoon ginger, minced
2 teaspoons honey
1 teaspoon crushed red chili flakes

Spring Roll
2 ounces rice stick noodles
16 pieces 21 to 25 shrimp, cooked and peeled
1 cup grated carrot
1 cup mung bean sprouts
1 cup cucumber, peeled, seeded, and julienned
6 large red leaf lettuce leaves
2 large red leaf lettuce leaves, rib removed, quartered
2 tablespoons mint leaves, chopped
2 tablespoons cilantro, chopped
Spring roll wrappers

Method

Combine ingredients for peanut sauce, set aside. Soak rice stick noodles in very hot water for 15 minutes, until soft. Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper. Fold bottom of wrapper over ingredients. Fold sides, roll up, place seam side down on plate. Cover with wet lettuce leaves to keep them from drying out.

Nutrition

Per Serving (1): 160 calories, 6 g protein, 5 g fat (1 g sat), 24 g carbohydrates, 16 mg cholesterol, 283 mg sodium Exchanges: 11/2 bread, 1 fat

http://www.wholefoodsmarket.com/recipes/120