SPRING ROLLS WITH PEANUT SAUCE
PREP: 20 min. COOK: 5 min. ASSEMBLY: 15 min. TOTAL: 40 min.
INGREDIENTS:
1/2-1 lb. of cooked shrimp, peeled, deveined, and tails removed
1 package rice paper wrappers
1 package vermicelli rice noodles
2 carrots, peeled and thinly sliced
1 cucumber, peeled and thinly sliced
1/4 head green cabbage, sliced thinly
1 tbsp. rice wine vinegar
1 handful cilantro
1 bunch fresh mint leaves
1 bunch fresh basil leaves
for the peanut sauce:
1/4 cup creamy peanut butter
4 tsp. soy sauce
1 tsp. ginger, grated
1 tsp. garlic, grated
INSTRUCTIONS:
for the peanut sauce:
In a bowl, whisk together the peanut butter, soy sauce, ginger, and garlic until smooth. Set aside.
for the spring rolls:
Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
Gather all topping ingredients together, including chopped veggies, herbs, and cooked shrimp.
Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
(It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Serve alongside the peanut sauce for dipping and enjoy!