In Japan, we call Vietnamese spring rolls “Nama Harumaki”. As in the U.S. and other countries, it is a common dish in Japanese restaurants. I did a very basic recipe here, but you can get creative and add cream cheese, avocado or smoked salmon to spice things up. Spring rolls are very healthy and a great appetizer for your family, and great to take to parties!

Yield: 5 rolls
Time: 30 minutes

Ingredients

10 shrimp
3 cups bean sprouts
2 cups thinly sliced carrots
10 sheets of rice paper
2 cups vermicelli rice noodles
20-30 basil leaves
1 wedge of lemon

Ingredients for peanut sauce

3 tbsp peanut butter
3 1 tbsp hoisin sauce
3-5 tbsp Coco Rico coconut soda
1 tsp doubanjiang
1 lime wedge

Spices
1 tbsp katakuriko
Sweet chili sauce (optional)

Preparation

Mix peanut butter and hoisin sauce, then add the coconut soda little by little to thin it out. (If you can’t fide a coconut soda, you can use coconut milk or tap water.)
Squeeze lime into the peanut and hoisin mixture.
Devein shrimp with a wooden pick if necessary (See picture)
Put shrimp in a bowl, add katakuriko, and rinse
Boil water, add the wedge of lemon and boil shrimp for 3-4 minutes
Cool shrimps down, remove shells and slice.
Boil water to a boil, and cook the rice noodles for 6-7 min (follow the instructions on the rice noodle package) then set it aside
Boil bean sprouts for 30 seconds and let cool (unboiled works too if you prefer)
Add warm water to a large bowl and soak ric...