Date Studded Vietnamese Spring Rolls

Serves 8 rolls     adjust servings

Ingredients

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 3 tablespoons chopped fresh mint leaves
  • 12 oz. spring mix
  • 1/4 cup water
  • 1/4 cup chopped Medjool Dates
  • 1 cup fresh bean sprouts
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts
  • peanut sauce for serving

Instructions

  1. Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, on
  2. until al dente, and drain.
  3. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to
  4. soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli,
  5. mint, dates and lettuce, leaving about 2 inches uncovered on each side. Fold
  6. uncovered sides inward and then tightly roll the wrapper, beginning at the end with
  7. the lettuce. Repeat with the remaining ingredients.
  8. Glaze the plate with peanuts and drizzles of hoisin sauce.
  9. Serve with peanut sauce.

by

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