Gluten-Free Thai Spring Rolls JOC Appetize

Ingredients:

8 gluten-free rice paper wrappers
1/2 pound cooked and peeled shrimp, halved lengthwise
1 cup gluten-free rice vermicelli noodles, cooked and drained
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup bean sprouts
1/2 cucumber, julienned
Gluten-free hoisin sauce or gluten-free peanut sauce for dipping

Instructions:

Prepare a shallow dish with warm water for dipping the rice paper wrappers.

Dip a rice paper wrapper into the warm water for a few seconds until it becomes pliable but still slightly firm.

Lay the softened rice paper wrapper on a clean surface.

Place 2 halved shrimp in the center of the wrapper, leaving space on each side.

Add a small amount of cooked rice vermicelli noodles on top of the shrimp.

Top with fresh basil, mint, cilantro leaves, bean sprouts, and julienned cucumber.

Carefully fold the sides of the rice paper over the filling, then roll it up tightly, like a burrito.

Repeat the process with the remaining wrappers and filling ingredients.

Serve your gluten-free Thai spring rolls with gluten-free hoisin sauce or gluten-free peanut sauce for dipping.

Enjoy your delicious gluten-free Thai spring rolls as an appetizer!