This is perfect for Summer! They are light, fresh and delicious!
INGREDIENTS
- 8 ounces rice vermicelli
- 1 package of Spring Roll Wrappers (16 count)
- 1lb jumbo shrimp, peeled & deveined16-20 count
- 1 head of cilantro, chopped
- 1 bunch of fresh mint leaves, chopped
- 1 English cucumber, julienned
- 1lb carrots, shredded
- 1 red pepper, julienned
- almond butter dipping sauce
- 1/2 cup salted crunchy almond butter
- 1/4 cup Braggs Liquid Aminos
- 1/4 cup pure maple syrup
- 2 tablespoons rice wine vinegar
- 1/4 cup almond milk
- 1-2 garlic clove, minced
DIRECTIONS
Wash all the veggies and herbs. Next shred the carrots and julienne the red pepper and cucumber. Chop the fresh herbs. Make piles of each ingredient. Next cook vermicelli according to the package and drain/rinse with cold water. Cut pile of noodles in half to make it easier to work with (so they are shorter in length). Meanwhile, fill pot halfway full with water, bring to boil and add shrimp and cook shrimp for 2 minutes. Drain and cool, then slice each shrimp in half. Next it is time to assemble the spring rolls. Fill a pie dish or large bowl with warm water, large enough to hold the piece of rice paper. Dip rice paper into warm for a few seconds. Lay on a cutting board. Place noodles in the middle towards the bottom, then stack red pepper and cucumber on top, then the herbs. Line 3 of the cut shrimp (striped side facing down) above noodles. Fold in both sides, then start at the bottom, rolling up. Do not overstuff these or they will break apart. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the almond dipping sauce. You can serve whole or cut in half.
ALMOND BUTTER DIPPING SAUCE
Add the almond butter, Braggs, maple syrup, rice wine vinegar, almond milk & garlic to a small bowl & whisk together and mix until a creamy desired consistency is achieved.
If the sauce is too thick or clumpy, add another spoonful of almond milk.
