It’s been awhile, and things have changed drastically.

Most of us are in quarantine now, with at least another few weeks to go. I don’t know about y’all, but the first two weeks of this I was loading up on comfort food to get me by. Now that this routine has become more commonplace, I’m back to craving fresh veggies and lighter food.

Fresh spring rolls are a perfect way to get your daily intake of fresh veggies and herbs, and they are SO so tasty and fairly easy to make! The only tricky part is the rice paper/rolling, which I’ll get into later.

You will need:

Spring rolls:

• Cilantro
• Mint
• Thai basil
• Cucumber (cut into small spears)
• 4 rice papers
• 8 large shrimp, peeled, boiled, and sliced in half lengthwise
• Romaine lettuce
• 1 ounce cooked rice vermicelli noodles

Peanut sauce:

• 2/3 cup smooth peanut butter
• 1/3 cup water
• 2 tablespoons lime juice (one large lime)
• 3 tablespoons hoisin sauce
• 1 large garlic clove, chopped extra fine or smashed to a paste
• 2 tablespoons soy sauce
• 1 tablespoon sambal olek
• 1 tablespoon white sugar
• 2 teaspoons fish sauce

Mix all the ingredients for the peanut sauce and give it a taste. Note that this recipe makes more sauce than you will need, but it’s great to keep in your fridge! Use it as a dip for carrots and cucumber, or serve it with some grilled chicken. You could even make dandan noodles with this. You can season it to your liking by balancing out the flavors – if it’s too sweet, add more fish sauce or soy sauce. If it’s too salty, add more sugar. If it’s too acidic from the lime juice, add a little peanut butter.

Get a large dish filled with warm water. I cannot stress this part enough – it should be WARM, not hot. I tried this with hotter water and the spring roll wrappers were a mess and impossible to roll. You want the water just warm enough to hydrate the wrapper and make it pliable. If your wrapper becomes too flimsy and starts sticking to itself, add some cold water to your dish and try a new wrapper.

Set up your station for rolling! Just pick the leaves off the mint, cilantro, and basil and make small strips of lettuce.

Place the shrimp down first, and then a small handful of noodles and the rest of your veggies on top. Leave two inches on each side, and then fold the rice paper up over your filling, tuck the sides in, and continue rolling up (the same way you would wrap a burrito).

Cut in half and serve with peanut sauce. Hope you guys enjoy! Make sure to tag me on any recipe remakes @eatwithangieblog on Instagram.