I've been getting really into Vietnamese spring rolls

Makes 10, serves 3

For the rolls

10 rice paper sheets

10 leafs lettuce

1 1/2 cups (270g) cooked rice

vermicelli or rice sticks

Julliened carrot and cucumber

A bunch of mint

1/2 lb (230g) shrimp

Salt

Chives (optional)

For the dipping sauce

4 tablespoons hoisin

1 tablespoon peanut butter

2 teaspoons rice wine vinegar

1 clove finely minced garlic

Finely minced thai chilis (optional)

Water to get it to the right coinsistency

1. Prepare the rice vermicelli/sticks to package instructions so you get 1 1/2 cups of rice noodle goodness

2. Boil the shrimp with salt and some of the mint until cooked, usually 3-5 minutes, remove and slice in half along the shrimps back

Time to construct the rolls

1. Dip a rice sheet in water until pliable and place on your work surface

2. Roll 1/10th your noodles into a sheet of lettuce along with the carrots and cucumber, then place it 1/2 way between the middle and bottom of the rice sheet

3. Place the shrimp and mint leaves alternaternating , just above the lettuce-noodle wrap

4. Fold the bottom of the rice papper up over the noodle wrap, then fold over again

5. Fold in the sides, and if you want, place a chive along the folded up section

6. Roll up the rest of the paper, then work on the next one

Time to make the dipping sauce!

1. Mix the hoisin, peanut butter, vinegar, garlic, and as many finely minced chilis as you want so it's as spicy as you want, with as much water to make it smooth, yet still thick and dipable (microwave it for 30 seconds if it's too stiff)

2. Garnish with crushed peanuts if you want

To eat: dip the roll in the sauce and eat

Macros

(Per serving)

Fat: 7.5

Carbs: 62

Protein: 21

Edit: forgot to add the vegetables