Fresh Shimp Rolls with Honey Ginger Dipping Sauce Recipe

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 2 leaves lettuce, chopped
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 1 ⅓ tablespoons chopped fresh Thai basil

Dipping Sauce:

• 1 tablespoon fresh lime juice
• 1 clove garlic, minced
• ¼ cup creamy peanut butter
• 1 teaspoon Japanese Roasted Sesame Oil
• 2 Tablespoons Honey Ginger White Balsamic
• 2 teaspoons soy sauce

Directions

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

For the sauce: lime juice, peanut butter, soy sauce, honey ginger white balsamic, sesame oil and garlic in a small bowl until well combined. Serve rolled spring rolls with dipping sauce.