Shrimp Spring Rolls
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • For the spring rolls:
  • ½ pound (31-40) cooked shrimp
  • 1 (10 ounce) package dried rice vermicelli noodles
  • 1 pound spring mix, washed
  • 12 (8 inch diameter) rice paper wrappers
  • For the dipping sauce:
  • ¼ cup hoisin
  • 2 tablespoons peanut butter
  • 1 teaspoon rice vinegar
  • ½ teaspoon olive oil
Instructions
  1. Slice each piece of shrimp in half, lengthwise. Place on a plate.
  2. Meanwhile, cook rice vermicelli according to the instructions on the package. Drain well, and place in a large bowl.
  3. Fill a deep, but wide plate with warm water. The plate should be larger than the rice paper wrappers.
  4. Prepare the dipping sauce by placing hoisin, peanut butter, vinegar and oil in a medium sized bowl. Stir until well combined. Divide dipping sauce among 4 small bowls.
  5. Quickly dip the rice paper wrappers in the warm water, making sure water has touched the whole rice wrapper (top and bottom). Do not leave the wrapper in the water too long. Place rice wrapper on a plate.
  6. Place 3 pieces of shrimp, in a single layer, in the middle of the rice wrapper, along the height of the wrapper. Leave a small amount of room at the top and bottom of the rice wrapper. Place a small handful of spring mix evenly over the shrimp. Place a small handful of rice vermicelli evenly on top of the spring mix. Do not overstuff the spring roll!
  7. Fold the top and bottom of the rice wrapper over the rice vermicelli. Fold the left side of the wrapper over the vermicelli and roll until there is no rice paper left. Repeat with the remaining rice paper and other ingredients.
  8. Serve with dipping sauce.
Recipe by The Little Chef at http://littlechefblog.com/shrimp-spring-rolls/