Vietnamese Spring Rolls (Gỏi cuốn)!

Ringing in the new year usually includes healthy recipes after a season of holiday indulgence, but given the circumstances of a hurting and slow healing world, it's perfectly understandable that people are gravitating towards comfort foods. However, if you're like me and craving a refreshing reprieve from all the chocolates, then maybe starting 2021 with a lighter perspective is needed now more than ever. Vietnamese spring rolls (or gỏi cuốn) make for a great way to gradually incorporate something more nutritious (and green!) while still delicious enough to fill you up. No one should feel guilt tripped into eating just a bowl of greens that isn't sustaining because of a lack of protein and carbs. With that being said, spring rolls kind of have it all and then some. Lean protein from the shrimp (or whatever meat or plant based protein you prefer), aromatic and nutrient rich herbs and salad greens, and carbs from the wrapper and noodles. To top it all off, the peanut sauce is an absolute must with spring rolls (imo). Peanuts are a source of plant based protein, and when shopping at the store, opt for a natural option with peanuts as the only listed ingredient. It's best to avoid any unnecessary added sugars and especially palm oil which can both raise triglycerides (think heart attacks & strokes). Hoisin and a little fish sauce is needed to add complexity, but bear in mind that this is meant to be shared amongst 16 servings (ideally 8 different people and not just yourself if possible!). I love how the sauce incorporates different flavors from sweet, salty, tangy, and umami that perfectly compliments the fresh herbaceous rolls. Makes ~16 medium sized rolls. Spring rolls: 20-25 count shrimp 10 oz. dried vermicelli herbs (mint, cilantro, and Thai basil -- all to taste) 16 rice paper wraps lettuce for serving Blanch shrimp in hot gently simmering water until cooked through, ~2-3 min. Immediately drain and drop into icy cold water to stop cooking. Set aside. For the noodles, soak in cold water for ~10 min. Drain and cook in boiling water for 5 min. Remove and rinse under cold water. Set aside to drain excess water. Peanut sauce: 1/4 cup peanut butter 1/4 cup hoisin sauce 2 teaspoons fish sauce juice of 1 lime 2 teaspoons honey 1/2 cup hot water Combine all ingredients in a bowl and set aside. Assembly: Rehydrate rice paper in room temperature water for 5 seconds. Line shrimp down the center, layer with fresh herbs and rice noodles, and wrap. Enjoy with peanut sauce and wrapped in lettuce, if desired!