Spring Rolls with Spicy Maple Sauce

Spring Rolls

• 6 oz rice vermicelli
• 2 tbsp rice vinegar
• 8 – 20 cm (8 in) sheets rice paper
• 3/4 lb Nordic shrimp, cooked, thawed, and well drained
• 1 avocado, sliced
• 2 Persian cucumbers, thinly sliced
• 2 green onions, chopped
• 1 cup carrots, julienned or grated
• 2 leaves romaine lettuce, thinly sliced
• 1 mango, julienned
• Fresh herbs, your choice: cilantro, mint, Thai basil
• Toasted sesame seeds

Spicy Maple Sauce

• 1/2 cup almond or peanut butter
• 2/3 cup water
• 1 tbsp tamari or soy sauce
• 1 tbsp lime juice
• 2 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1 tsp hot sauce (sambal oelek or other)

Spring Rolls

1. Bring a large pot of salted water to the boil, drop in vermicelli, and cook 1 – 2 minutes. Drain and rinse with cold water. Allow to drain well, then place in a bowl. Mix gently with the rice vinegar.
2. Pour lukewarm water into a shallow dish or large bowl. Dip a sheet of rice paper in it for a few seconds to soften.
3. Position sheet on a clean cloth and top with a small amount of each of the ingredients, overlapping them in the centre.
4. Fold the edge of the rice paper nearest you over the fillings. Fold the sides of the sheet toward the centre, then roll tightly away from you. Garnish as desired. Make the remaining rolls.

Spicy Maple Sauce

1. Pour all sauce ingredients into a small saucepan and whisk until the mixture comes to the boil. Simmer for 1 minute or until the sauce thickens. Serve with the spring rolls.