Snack

Fresh Spring Rolls with Tamarind-Chili Dipping Sauce

Name: Fresh Spring Rolls with Tamarind-Chili Dipping Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 round rice paper sheets; 12 medium shrimp, peeled and halved lengthwise; 1 cup cooked vermicelli noodles, cooled; 2 cups mixed fresh herbs (mint, Thai basil, cilantro, Vietnamese coriander); 1 head butter lettuce, leaves separated; 3 tbsp tamarind paste; 2 tbsp Thai fish sauce; 2 tbsp palm sugar; 1–2 Thai bird chilis, minced; 2 cloves garlic, minced; 3 tbsp warm water; 1 tbsp roasted peanuts, finely crushed

Cool, chewy rice paper encasing bright Vietnamese herbs, tender poached shrimp, and a thin ribbon of vermicelli that yields a delicate crunch. The accompanying tamarind-chili sauce strikes the sweet-sour-spicy trinity that defines Thai summer snacking.

402cal 14gprotein 81gcarbs 3gfat 15min prep 5min cook 4serves

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