SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

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Shrimp Summer Rolls With Peanut Dipping Sauce image

Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.

Provided by AlmaG

Categories     Lunch/Snacks

Time 30m

Yield 36 serving(s)

Number Of Ingredients 13

4 ounces dried thin chinese rice noodles (maifun)
12 sheets rice paper
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 cup finely shredded lettuce or 1 cup green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
1 cup matchstick-size strips peeled carrots or 1 cup jicama
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

Steps:

  • Place rice sticks in large bowl; add enough hot water to cover.
  • Let stand until softened, about 15 minutes.
  • Drain.
  • Cut into 6-inch lengths; set aside.
  • Fill bowl with warm water.
  • Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
  • Remove from water; drain on kitchen towel.
  • Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
  • Leave about a half an inch free on the sides.
  • Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
  • Place roll, seam side down, on plate.
  • Repeat with remaining rice-paper sheets.
  • Cover with damp paper towel and plastic wrap; chill.
  • Cut each roll diagonally into thirds.
  • Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.

Nutrition Facts : Calories 38.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 24.8, Sodium 153.3, Carbohydrate 4.6, Fiber 0.4, Sugar 0.9, Protein 3.3

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