Gluten Free Day 10 – Vietnamese Shrimp Spring Rolls

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients

1. 2 ounces rice vermicelli (60 mL)

1. 8 rice wrappers (8.5 inch diameter)

2. 8 large cooked shrimp – peeled, deveined and cut in half

3. 1 1/3 tablespoons chopped fresh Thai basil (20 mL)

4. 3 tablespoons chopped fresh mint leaves (45 mL)

5. 3 tablespoons chopped fresh cilantro (45 mL)

6. 2 leaves lettuce, chopped

Directions:

1. Soak vermicelli in cold water until soft.  Bring a medium pot of water to a boil and cook vermicelli for 2-3 minutes, or until al dente.  Drain and rinse with cold water.

2. Fill a large bowl with warm water.  Dip one wrapper into the hot water for a second and lay the wrapper on a flat surface.

3. In a row across the center, place 3 shrimp halves down and top with vermicelli, basil, mint, cilantro and lettuce – leaving about 2 inches on each side.  Fold the uncovered sides inward and roll the wrapper tightly.  Serve with Spicy Peanut Sauce.

Spicy peanut sauce:

1. ½  cup peanut butter (120 mL)

2. 2 tablespoons water (30 mL)

3. 1 tablespoon hoisin (15 mL)

4. 1 teaspoon Sriracha (5 mL)

5. Handful of peanuts, crushed

Mix peanut butter and water together until thoroughly mixed.  Add more water (1 teaspoon at a time) if the consistency is too thick.  Stir in hoisin and Sriracha and top with crushed peanuts. Serve with spring rolls.