Vietnamese Summer Rolls With Cashew Butter Dipping Sauce

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Steamy Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 oz dried rice vermicelli

24 small sized shrimp, shelled

16-24 round rice papers (8″ diameter)

1 head of butter or Boston Bibb lettuce, leaves separated

1 cup julienned or shredded carrots

½ cup julienned red bell peppers

½ mango, sliced into thin slivers

24 mint leaves

½ tsp fish sauce (substitute with soy sauce)

½ tsp freshly grated lemongrass

freshly ground black pepper

¼ tsp sugar

1 tablespoon vegetable oil

3 garlic cloves, finely minced (about 3 teaspoons)

1/3 cup hoisin sauce

1 tablespoon sugar

1 tablespoon chili garlic sauce

3 tablespoons cashew butter

1/4 cup water

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