shrimp, cleaned, deveined, and tail removed (omit for vegetarian)
cup bean sprouts
purple cabbage, sliced thinly
package Spring Roll Wrappers
package Vermicelli Rice Noodles
Peanut Dipping Sauce
tablespoon peanut butter
teaspoon fresh lime juice
tablespoon and 1 teaspoon filtered water
teaspoon fish sauce
teaspoon honey or coconut sugar
Place all teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
Add the teriyaki sauce to the vegetables and stir well.
Take the stir-fry off heat and let cool.
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!
If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!