Thai Shrimp Spring Rolls - Food on the Ceiling Blog > Recipes > Recipe

Ingredients

• 5-7 radishes, cleaned, thinly sliced
• 1 small red onion, thinly sliced
• 3/4 cup plus 2 tablespoons unseasoned rice vinegar
• 1/2 cup sugar
• 2 garlic cloves, smashed
• 1 tablespoon Asian fish sauce
• Ten 8-inch round rice papers
• 10 - 12 cooked shrimp, de-veined, peeled, and chilled
• 16 cilantro sprigs
• 1 head butter lettuce
• Avocado, sliced halved lengthwise
• 2 yellow bell peppers, cut into 1/4-inch strips
• 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well
• 3/4 cup of crunchy peanut butter
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 garlic clove, crushed
• 1-2 small fresh chilies, seeded and finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons tamarind sauce
• 1/2 canned coconut milk
• 1 tablespoon coconut nectar