Summer Rolls With Peanut Dipping Sauce

{341 g} 12

summer rolls

Sauce: Whisk together sauce ingredients in a bowl until smooth. Set aside:

80 ml {86 g}

hoisin sauce (see Cooks' notes:)

40 ml {42 g}

creamy peanut butter

40 ml {40 g}

water

15 ml {16 g}

lime juice

25 ml {25 g}

soy sauce

Summer rolls:

450 g

BBQ Pork, thinly sliced

300 g 18

shrimp,sliced in half

8-inch rice-paper rounds, plus more in case some tear

225 g

dried rice-vermicelli noodles

2 TBL {0.0 g} 1

lime, juiced

{216 g} 2 - 3

medium carrots, grated

4 cup {112 g}

lettuce leaves

1 cup {24 g}

fresh basil leaves (Asian or Italian) 3/roll

scallion thinly sliced rounds.

{150 g} 1/2

cucumber, thinly sliced rounds.

Preparation

Boil vermicelli noodles in SALTED water until softened (3 minutes).

Drain and rinse under cold water. Drain until dry.

Transfer to large bowl and toss with lime juice.

Soak rounds in hot water until just pliable. 15-20 seconds.

Transfer to plate for rolling.

Working away from you.

Add veggies and noodles in first row.

Add pork in second row.

Add shrimp in third row, orange/presentation side down.

Fold in sides.

Roll tightly into roll.

Serve with sauce.