Shrimp Spring Rolls with Peanut Dipping Sauce

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Total Time: 35 Minutes

Servings: 10

Spring rolls with fresh shrimp and a wonderful peanut dipping sauce. Each roll is packed with fresh veggies, rice noodles, seafood, and herbs for a healthful meal.

Ingredients:

Peanut Dipping Sauce

• ½ cup hoisin sauce
• ¼ cup peanut butter
• ¼ cup water
• 1 tablespoon rice vinegar, Marukan Seasoned Gourmet
• 1 tablespoon peanuts, chopped, plus extra for sprinkling

Shrimp Spring Rolls

• 6 ounces thin rice noodles, Thai Kitchen Thin
• ten 16-20 count large shrimp
• 10 round rice paper wrappers, Three Ladies Brand
• 10 Boston lettuce leaves, thick stem ends removed, cut in half
• one cup shredded carrots
• 1 cup red cabbage, thinly shredded
• 1 cup bean sprouts
• 20 mint leaves
• ½ cup cilantro leaves, lightly packed

Instructions:

Peanut Dipping Sauce

1. Whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts in a medium mixing bowl until smooth. Add more water if you would like the consistency thinner.
2. Transfer to a serving bowl and sprinkle with chopped peanuts.

Shrimp Rolls

1. In a medium pot, bring 3 quarts of water to a boil. Cook for Four to Six minutes, or until the dried rice noodles are soft but not mushy, according to package directions. Rinse in cold water after transferring to a colander. Keep it refrigerated until you’re ready to use it. Do not discard water.
2. Bring the water to a boil, then add the shrimp and simmer for 1–12 minutes, or until pink and opaque.
3. Immediately remove the shrimp from the water, drain and cool in the refrigerator.
4. Remove the shell if it is still connected and cut the shrimp in half lengthwise to produce two pieces once it has cooled. Set aside.
5. Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.
6. Set a damp dishtowel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
7. Remove, shake off excess water, and lay flat on the damp cloth. It’s possible that the paper remains rigid. As you construct each roll, it will get more malleable.
8. Lay one piece of lettuce over the bottom third of the rice paper. Place 2 to 3 tablespoons of noodles, one tablespoon of carrots, one tablespoon of cabbage, and a few bean sprouts on the lettuce.
9. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
10. Lay 2 shrimp halves cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
11. Repeat with remaining wrappers—store with seam side down. Serve immediately with the peanut dipping sauce.
12. Seared Scallops With Tomato Cream Sauce