Fresh Vietnamese Shrimp Summer Roll - Better Magazine

Ingredients

• 1/2 pound vermicelli/thin rice noodles
• 1 tablespoon peanut or canola oil (for sautéing, don’t need if grilling)
• 24 medium shrimp, peeled and deveined*
• 2 cups carrots, shredded
• 6 scallions, finely chopped
• 1-2 Kirby cucumbers, peeled and julienned
• 2 ripe avocado, peeled and sliced thin
• 16 cilantro sprigs
• 24 mint leaves
• 1 lime, halved
• 8 sheets rice paper (8-inches each) for summer rolls**
• 1 tablespoon brown sugar
• 1 1/2 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tablespoons natural peanut butter
• 1/4 teaspoon red pepper
• 1 garlic clove
• 1 tablespoon water