Shrimp - Spring Rolls

By rperlowitz

Ingredients

• Peanut Dipping Sauce-
• 1/2 cup hoisin sauce, Lee Kum Kee
• 1/4 cup peanut butter, smooth
• 1/4 cup water
• 1 tablespoon rice vinegar, Marukan Seasoned Gourmet
• 1 tablespoon peanuts, chopped
• Shrimp Rolls-
• 10 jumbo shrimp, cut lengthwise in half, 16-20 count
• 10 round rice paper wrappers, Three Ladies Brand
• 10 boston lettuce leaves, or red leaf, thick stem ends removed, cut in half
• 6 ounces thin rice noodles, Thai Kitchen Thin
• 1 cup carrots, shredded
• 1 cup red cabbage, thinly shredded
• 1 cup bean sprouts, fresh
• 20 mint leaves, fresh
• 1/2 cup cilantro

Preparation

Step 1

Peanut Dipping Sauce-
Combine all sauce ingredients in a medium-sized bowl, whisking until smooth. Add more water if you would like the consistency thinner.
Transfer to a serving bowl and sprinkle with chopped peanuts.
Shrimp Rolls-
In a medium saucepan, boil water. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
Immediately remove the shrimp from the water, drain and cool in the refrigerator.
Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside.
Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions. Drain and cool with cold water, refrigerate until ready to use.
Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
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.
Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.