Healthy Vietnamese Rice Paper Spring Roll Recipe

Cook the vermicelli noodles according to the package instructions. Drain and set aside.

Prepare all the ingredients by julienning the carrot and cucumber, thinly slicing the bell pepper and separating the lettuce, mint, and cilantro leaves.

In a small bowl whisk together the hoisin sauce, peanut butter, lime juice, soy sauce, and honey to make the dipping sauce. Set aside.

Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 10 seconds until it softens. Place it on a clean surface.

On the bottom third of the rice paper wrapper, place one leaf of lettuce, a small amount of rice vermicelli noodles, a few slices of bell pepper, julienned carrot and cucumber, one shrimp (or tofu/extra vegetables for vegetarian version), and a few leaves of mint and cilantro.

Fold the sides of the rice paper wrapper over the filling, then tightly roll the wrapper from the bottom up to form a neat roll.

Repeat with the remaining rice paper wrappers and ingredients.

Serve the rice paper rolls with the prepared sauce on the side.

Optional: Garnish the rolls with crushed peanuts for an added crunch.

Enjoy these delicious and healthy rice paper rolls as an appetizer, snack, or light lunch!