Fresh Spring Rolls

Ingredients

• •12 pieces Rice paper wrappers
• •1 teaspoon Salt
• •0.5 lb Shrimp
• •0.5 teaspoon Black pepper
• •4 oz Rice vermicelli
• •2 tablespoons Vegetable oil
• •0.5 tsp Pepper
• •1 cup Lettuce
• •0.5 cup Mint
• •3 cloves Garlic
• •0.5 cup Cilantro
• •1 medium Onion
• •3 tbsp Peanut butter
• •2 tbsp Hoison sauce
• •1 piece Lime

Instructions

1. 1

   Prepare filling: sautÃ'© shredded cabbage, carrots, and mushrooms with soy sauce until wilted. Cool completely.

   💡 Dry the filling thoroughly - wet filling makes spring rolls soggy.} (Cook for 2-4 min at medium (350-375°F))

2. 2

   Dip rice paper in warm water for 5 seconds until pliable. Lay flat on damp towel.

   💡 Don't soak - just dampen. Over-soaked paper tears easily.} (Cook for 2-4 min at medium (350-375°F))

3. 3

   Place 2 tbsp filling near bottom of wrapper. Fold bottom up, tuck in sides, and roll tightly to seal.

   💡 Roll tightly to eliminate air pockets.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Deep fry at 350°F (175°C) for 3-4 minutes until golden and crispy. Drain on paper towels.

   💡 Don't overcrowd the fryer - work in batches.} (Cook for 3-5 min per side at medium-high (375-400°F))

5. 5

   Serve immediately with sweet chili sauce or peanut dipping sauce.

   💡 Roll tightly but gently to avoid tearing the rice paper. Dip rolls briefly in warm water.} (Cook for 2-4 min at medium (350-375°F))