- 8 rice paper wrappers
- Lettuce leaves (Boston or butter lettuce, hard spines removed)
- Several sprigs of Thai basil (about 24 leaves)
- Small bunch of cilantro, large stems removed
- 1 red bell pepper, cut into thin strips
- 2 carrots, julienned
- Small, cooked pink shrimp (4 or 5 per roll)
- 1/2 cup Barney Butter Smooth Almond Butter
- 2 teaspoons fish sauce
- 1 teaspoon coconut palm sugar
- 1 teaspoon sriracha hot chili sauce
- 1 teaspoon gluten-free tamari sauce
- 2-4 teaspoons of water
- Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine. Adjust to taste (more hot sauce, etc.). Adjust consistency of the sauce by adding water, a tablespoon at a time. Set aside.
- Have all the spring roll filling ingredients washed and prepped before starting.
- Add hot water (bath-like temperature) to a large bowl. Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less). The paper should be wet, but still stiff. Place the paper flat on a non-porous surface.
- Starting layering the other ingredients on the lower third of the rice paper. I started with the shrimp because they look nice through the paper, once rolled. Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc. Try not to overfill the wrapper because it will be difficult to roll.
- Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling. Use your fingers to tuck the filling in toward you, to make the roll tighter. Start rolling away from you. After one rotation, fold in the rice paper on the left and right sides to enclose the filling. Continue to roll until the rice paper meets at the top – it will seal itself. Set the roll aside, and cover lightly with cellophane and a damp towel.
- Continue making the rest of the rolls and set them aside with the others. The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.
- After all that hard work, sit back and enjoy!