Vietnamese Gluten-Free Spring Rolls with Coconut-Lime Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large rice paper wrappers (gluten
• free) 1 cup julienned carrots 1 cup julienned cucumber 1 cup julienned red bell pepper 8 oz medium shrimp, peeled and deveined 4 leaves romaine lettuce, chopped 1 cup fresh mint leaves 1 cup fresh basil leaves 1 cup fresh cilantro leaves 2 cups rice vermicelli, cooked and drained Salt, to taste Black pepper, to taste 1 lime, zest and juice 1/4 cup coconut cream 1/4 cup rice vinegar 1 tbsp sugar 2 cloves garlic, minced

Instructions

1. In a large bowl, combine the shrimp with salt and pepper to taste. Set aside for 15 minutes.
2. In a separate large bowl, prepare the dipping sauce by combining coconut cream, lime juice and zest, rice vinegar, sugar, garlic, and a pinch of salt. Whisk well and set aside.
3. Cook the shrimp in boiling water for 2 3 minutes or until pink and cooked through. Drain and let cool slightly before slicing into thin strips.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time into the water for a few seconds, then place it on a clean plate or damp cloth.
5. Place 2 3 slices of shrimp, a handful of vegetables, and a few herbs on the lower third of the rice paper, leaving space at the ends.
6. Fold in both sides of the wrapper over the filling and then roll it up tightly, enclosing all the ingredients within. Set aside and repeat with the remaining wrappers and fillings.
7. Serve spring rolls immediately alongside the dipping sauce.

Chef’s Insight

The balance of flavors, texture combinations, and presentation will leave your guests delighted.

Notes

Use fresh ingredients for the best flavor and texture.