Fresh Spring Roll Recipe with Peanut Sauce | PEKIS Recipes

Ingredients

• Rice paper wrappers 8 sheets (approx. 22 cm diameter)
• Cooked rice vermicelli noodles 100 g (3.5 oz)
• Cooked shrimp, peeled and halved lengthwise 150 g (5.3 oz)
• Carrot, julienned 100 g (¾ cup)
• Cucumber, julienned 100 g (¾ cup)
• Red bell pepper, thinly sliced 100 g (¾ cup)
• Fresh lettuce leaves 4 large leaves
• Fresh mint leaves 20 leaves
• Fresh cilantro leaves 20 leaves
• Peanut butter (smooth or crunchy) 60 ml (¼ cup)
• Soy sauce 30 ml (2 tbsp)
• Rice vinegar 15 ml (1 tbsp)
• Maple syrup or honey 15 ml (1 tbsp)
• Garlic, finely minced 5 g (1 clove)
• Fresh lime juice 15 ml (1 tbsp)
• Warm water 45–60 ml (3–4 tbsp), to thin as needed
• Optional: chili sauce 5 ml (1 tsp), for heat