Shrimp Rolls with Fish Sauce

Makes 4 servings

INGREDIENTS:

2 ozs - Rice Vermicelli Noodles

3 tbsp - Honey

2 tbsp - Fish Sauce

2 tbsp - Water (hot)

2 tbsp - Lime Juice

8 - Rice Paper Wraps

1/4 head - Iceberg Lettuce (leaves pulled apart)

1/2 -Cucumber (sliced)

1 cup - Thai Basil (stems removed)

1 cup - Mint Leaves (stems removed)

8 ozs - Shrimp, Cooked (peeled, deveined, halved lengthwise)

METHOD:

1. Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
2. In a bowl, whisk together the honey, fish sauce, water, and lime juice. Adjust to taste as needed.
3. Soften a sheet of rice paper underwater by submerging it in a shallow dish for five seconds. Transfer to a plate. Arrange the lettuce, cucumber, basil, mint, vermicelli, and shrimp near the bottom of the wrap. Fold the bottom over the filling, then fold the sides. Tightly roll the rice paper until it is completely wrapped. Transfer to a separate plate and repeat this process until all ingredients are used up.
4. Dip into the sauce and enjoy!

NOTES:

• Leftovers

  Best enjoyed immediately. Refrigerate in an airtight container for up to two days. Separate the rolls with a damp cloth or lettuce leaves to prevent sticking.

• Serving Size

  One serving equals approximately two rolls.

• Additional Toppings

  Add bean sprouts, crushed peanuts, cilantro, or sliced cooked pork.

• No Honey

  Use sugar, maple syrup, or your sweetener of choice instead.

• Hoisin Lover

  Make a hoisin dipping sauce by mixing equal parts of peanut butter and hoisin sauce. Dilute with water to your preferred consistency.