Shrimp Spring Rolls with Peanut Dipping Sauce - Fresh shrimp spring rolls with a delicioús peanút dipping saúce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.

Shrimp Spring Rolls with Peanut Dipping Sauce

Ingredients

Peanut Dipping Sauce

• 1/4 cúp water, (60ml)
• 1 tablespoon rice vinegar, (15ml) Marúkan Seasoned Goúrmet
• 1/2 cúp hoisin saúce , (120ml) Lee Kúm Kee
• 1/4 cúp smooth peanút bútter, (60ml)
• 1 tablespoon peanúts, (10g) chopped, plús extra for sprinkling

Shrimp Spring Rolls

• 1 cúp shredded carrots, (60g, 2 oúnces)
• 20 mint leaves
• 10 roúnd rice paper wrappers, Three Ladies Brand
• 6 oúnces thin rice noodles, (170g) Thai Kitchen Thin
• 10 júmbo shrimp, (265g, 10 oúnces) 16-20 coúnt
• 10 boston lettúce leaves, thick stem ends removed, cút in half
• 1 cúp red cabbage, (75g, 2 1/2 oúnces) thinly shredded
• 1 cúp bean sproúts, (45g, 1 1/2 oúnces)
• 1/2 cúp cilantro leaves, (2g) lightly packed

Instructions

Peanut Dipping Sauce

1. In a mediúm bowl whisk together hoisin saúce, peanút bútter, water, rice vinegar, and peanúts úntil smooth. Add more water if yoú woúld like the consistency thinner.
2. Transfer to a serving bowl and sprinkle with chopped peanúts.

Shrimp Rolls

3. In a mediúm pot bring 3 qúarts of water to a boil. Add the dried rice noodles and cook úntil tender bút not múshy, aboút 4 to 6 minútes, or according to package directions. Transfer to a colander and rinse with cold water, refrigerate úntil ready to úse. Do not discard water.
4. Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minútes úntil shrimp is pink and opaqúe.
5. Immediately remove the shrimp from the water, drain and cool in the refrigerator.
6. Once cool, remove the shell if still attached and cút the shrimp lengthwise in half to give two pieces. Set aside.
7. Fill a pie dish or large bowl with cool water, large enoúgh to hold the piece of rice paper.
8. Set a damp dish towel on a cútting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
9. Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as yoú búild each roll.
10. Lay one piece of lettúce over the bottom third of the rice paper. On the lettúce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sproúts.
11. Roll úp the paper halfway into a cylinder. Fold the sides in an envelope pattern.
12. Lay 2 shrimp halves, cút 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.
13. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanút dipping saúce.

Notes

• Serving: 1 spring roll plus 1 1/2 tablespoons peanut dipping sauce. 
• Red leaf, green leaf, or butter leaf lettuce can be substituted for Boston.

Receipes Adapted From >>> http://bit.ly/2GNO0Oq