Vietnamese Spring Rolls

These delicious little bundles, with their fresh and crisp flavors, are a great way to begin a meal and are excellent refreshers on hot summer days. The rolling may take some practice, but think of all the fun you'll have snacking through rehearsals!

Ingredients

• 2 1/2 lb. Tamari
• 1 Tsp. Toasted Sesame Oil
• 3 Tbs. Spring Water
• 1/4 Cup Organic Smooth Peanut Butter
• 3 Tsp. German Mustard
• 1 Tsp. Eden Brown Rice Vinegar
• 1 Tsp. Ginger - Minced
• 2 Tsp. Wildflower Honey
• 1 Tsp. Crushed Red Chiles
• 2 oz. Rice Stick Noodles
• 16 21-25 Shrimp - Cooked & Peeled
• 1 Cup Grated Carrot
• 1 Cup Mung Bean Sprouts
• 1 Cup Cucumber - Peeled, Seeded & Julienned
• 6 Large Red Leaf Lettuce Leaves - Rib Removed, Quartered
• 2 Tbs. Mint Leaves - Chopped
• 2 Tbs. Cilantro - Chopped
• Spring Roll Wrappers

Preparation

• Combine First 9 Ingredients for Peanut Sauce - Set Aside
• Soak Rice Stick Noodles in Very Hot Water Until Soft - About 15 Minutes
• Quickly Dip Wrapper in Hot Water (Will Feel Rubbery)
• Layer Ingredients on Wrapper. Fold the Bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate. Cover with wet lettuce leaves to keep them from drying out.

Yield: 8 Rolls