SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE
Steps:
- In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.
- Transfer to a serving bowl and sprinkle with chopped peanuts.
- In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.
- Bring the water 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 if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.
- Fill a pie dish or large bowl with cool 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 damp 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.
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