Shrimp Spring Rolls - made with juicy shrimp, fresh herbs & crunchy veggies wrapped in rice paper with a delicious peanut sauce for dipping.
Dipping Sauce – 1/4 cup hoisin sauce – 1 1/2 tablespoons peanut butter creamy – 2 tablespoons water – 1/2 tablepoon rice vinegar Shrimp Spring Rolls – 4 oz rice vermicelli noddles cooked according to the package – 1 carrot peeled & julienned – 2 cups lettuce shredded – 8 round rice paper sheets – 1/2 cup cilantro – 1/3 cup green onion sliced into long strips – 1/2 lb shrimp
Take the bottom of the wrapper and fold it up over the filling. Fold in the sides toward the center and start rolling it once, then add 3 pieces of shrimp on top and roll from the bottom to the top until it closes. Repeat with the rest. Serve with the sauce. Enjoy!