Paleo Vietnamese Summer Rolls with Minty Lime Dipping Sauce

Ingredients

• 10 large rice paper wrappers
• 2 cups shrimp, cooked and peeled
• 1 cup vermicelli noodles, cooked
• 1 cucumber, sliced into ribbons
• 1 carrot, julienned
• 1/4 cup mint leaves, fresh
• 1/4 cup cilantro leaves, fresh
• 1/4 cup basil leaves, fresh
• 1 avocado, sliced
• Salt and pepper, to taste Minty Lime Dipping Sauce:
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey or maple syrup (for Paleo)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/4 cup mint leaves, fresh

Instructions

1. 1

   Fill a large bowl with warm water for soaking rice paper wrappers.

2. 2

   Soak each wrapper in the water for about 10 seconds until softened and pliable.

3. 3

   Place the soaked wrapper on a clean surface.

4. 4

   Layer shrimp, vermicelli noodles, cucumber ribbons, carrot juliennes, mint leaves, cilantro leaves, basil leaves, and avocado slices onto the wrapper.

5. 5

   Season with salt and pepper to taste.

6. 6

   Fold in both sides of the wrapper and roll tightly like a burrito, then cut in half.

7. 7

   Prepare the Minty Lime Dipping Sauce by whisking together lime juice, fish sauce, honey or maple syrup, minced garlic, grated ginger, and mint leaves.

8. 8

   Serve the summer rolls with the dipping sauce on the side.