INGREDIENTS
ROLLS
• 6 spring roll rice wrappers
• 5 oz. of cooked rice noodles
• 12 shrimp, any size – if using big, cut lengthwise in 1/2 – cooked
• 1 ripe avocado
• 1 ripe mango, sliced thin
• ½ watermelon radish, sliced very thin
• Fresh herbs, Thai basil, mint
SAUCE
• 1/3 cup creamy peanut butter
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce
• 2 tbsp. honey
• 1 tbsp. toasted sesame oil
• 2 garlic cloves, minced
• 3 tbsp. water as needed
PREPARATION
Fill the shallow glass baking dish with warm water, about 1 inch. Submerge one rice paper in the water for 8 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper and fold wrapper like an eggroll and repeat. Keep refrigerated or eat immediately.
Sauce: In a food processor, combine all ingredients until well blended and serve with spring rolls.