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Fresh Summer Roll

Ingredients

4 servings

-4 oz small shrimp

-2 oz bean thread noodles ( rice cellophane thin noodles)

-4 T rice wine vinegar

-1 tsp sesame seed oil

-4 each rice paper rounds squares

-¼ cup of Thai basil

-4 cups of fresh spinach leaves

-¼ cup of chopped cilantro

-¼ cut chopped green onion

-½ cup carrots cut into thin strips

-1 cup of assorted thin strips of red, yellow, and orange pepper

-2 each small cucumber cut into thin slices

-4 T cooked blacked lentils

Method 

First cook the noodles by soaking them in boiling water for 15 minutes, remove, drain and pat dry with paper towels

Add to the noodles; rice wine vinegar, cilantro, basil, and sesame seed oil and toss. Set a side

Take rice paper square, one at a time and soak in water until pliable. ½ minute , transfer to cutting board.

Lay spinach leaves out leaf side up, 2 inches from all corners on the rice paper square. Next lay the thin cucumber slices on top of spinach, arrange ¼ cup of rice noodles across, evenly. next add 1 tablespoon of black lentils, arrange 4 pieces of shrimp across the lentils next add the peppers in the center.

Fold bottom and sides of rice paper in roll up paper tightly around filling; place in refrigerator for a few minutes, remove,cut on the bias and serve with a quick peanut sauce

Quick peanut sauce

-2 T creamy organic  peanut butter ( almond butter can be substituted)

-2 T  hoisin sauce

-1 tsp sesame seed oil

-½ of water

-1 tsp chopped garlic

-½ tsp chopped ginger

-1 tsp agave

-¼ tsp hot pepper flakes

-1 tsp soy sauce light

Place all in blender blend until smooth. If too thick add a little water

Chopped green onion for garnish