Fresh Spring Rolls with Spicy Korean Dipping Sauce

This is not a traditional Korean recipe, but these spring rolls are made with perilla leaves and kochujang (spicy Korean chili pepper paste), two common Korean ingredients. I first made these spring rolls because I once found myself with all the ingredients for SE Asian spring rolls except for the herbs (Thai basil, mint, cilantro). I had Italian basil, but I also had a bunch of fresh perilla leaves from the garden. Since perilla leaves are in the mint family, I just knew it would work. With the addition of spicy chili paste (kochujang) into the peanut dipping sauce, I gave one of my favorite foods a little kick.

Prep Time: 40 minutes

Ingredients:

• 12 rice paper wrappers for spring rolls
• 4 ounces rice vermicelli noodles, cooked and cooled
• 12 perilla leaves
• 12 lettuce leaves, red or green leaf
• 1/2 cup carrots, julienned
• 12 large shrimp, peeled, halved, cooked, and cooled
• FOR DIPPING SAUCE:
• 1 Tbsp peanut butter
• 2 Tbsp Hoisin sauce
• 1 Tbsp Kochujang
• Water as needed

Preparation:

1. Dip rice paper wrapper into a bowl of warm water.
   
   
2. Place small amount of noodles, carrots, 2 shrimp halves, 1 perilla and 1 lettuce leaf onto center of wrapper.
   
   
3. Wrap tightly like a burrito.
   
   
4. Repeat with remaining wrappers and ingredients.

For Dipping Sauce:

1. Combine peanut butter and Hoisin sauce and heat in microwave for 30 seconds.
   
   
2. Mix well, adding kochujang and combining ingredients together.
   
   
3. Add water to sauce as needed, to loosen and reach the correct consistency.

(Serves 6)

You can make these spring rolls about 5 hours in advance and refrigerate them in a covered container. Place a damp paper towel over them before you put them in the refrigerator and in the tupperware.

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