Vietnamese Spring Rolls with Shrimp

• 1 cup of rice noodles, cooked and drained
• 12-15 sheets of rice paper
• 2 cups of warm water in a large bowl
• Cucumber, cut into thin sticks
• Carrots, cut into thin sticks
• Zucchini, cut in thin sticks Mint leaves
• Basil Leaves Cilantro Leaves

For the dipping sauce

• 1⁄2 cup of low-sodium tamari
• 2 tablespoons of lime juice
• 2 tablespoons of minced ginger
• 2 tablespoons of rice vinegar
• 4 cloves of garlic, minced
• 2 tablespoons of brown sugar
• 1 teaspoon of Sriracha
• 1 tablespoon of sesame oil

1. Start by mixing together the sauce.
2. In a bowl, combine the tamari, lime juice, minced ginger, rice vinegar, minced garlic, brown sugar, sriracha, and sesame oil. Mix well to ensure the brown sugar dissolves. Chill the sauce in the fridge until you’re ready to enjoy it.
3. Meanwhile, add one sheet of rice paper to the warm water and let it soften. Once it’s soft, you’ll need to work quickly. Load it up with cucumber, carrots, zucchini, mint, basil, cilantro, and a few rice noodles. Then, wrap it up like a burrito.
4. Repeat the process until all of the spring rolls have been wrapped. Add them to a lightly greased plate and chill them in the refrigerator until you’re ready to use.
5. When you’re ready, set up a platter with the spring rolls and the dipping sauce and enjoy.

Chef's Note: make this dish vegan by removing the shrimp.