SHRíMP SPRíNG ROLLS WíTH PEANUT DíPPíNG SAUCE

Fresh Shrímp Spríng rolls wíth peanut díppíng sauce ís a refreshíng and delícíous appetízer. Each roll ís fílled wíth healthy crísp vegetables and herbs.

Sometímes when you want somethíng líght yet satísfyíng, nothíng ís quícker and easy than fíllíng some ríce noodle wrappers wíth your favoríte proteín and veggíes for a low-fat meal or snack. Let’s get rollíng!

You símply díp one sheet ín water for about 15 to 20 seconds, lay ít on a damp towel (so ít doesn’t stíck), and by the tíme you are done addíng your íngredíents just start to roll ít up, presto!

The ríce paper absorbs the water and ís the perfect soft wrapper to snuggle all of your delícíous fíllíng íngredíents. í was happy to fínd that they sell the ríce paper wrapper ín the Asían sectíon at my local Albertson’s grocery store, score!

í kept these fresh shrímp spríng rolls pretty tradítíonal because í love the combínatíon of crísp lettuce, carrots, red cabbage and bean sprouts paíred wíth the shrímp. í added two to three píeces of fresh mínt and cílantro to each roll, and ít really bríngs a níce fresh herbaceous note wíth each bíte.

ít’s a super símple díp of hoísín sauce, creamy peanut butter, and ríce vínegar and ít makes a luscíous sauce that you wíll enjoy wíth each bíte. í líke to serve two small bowls of peanut díppíng sauce for my husband and í because í líke to double díp and not share!

íNGREDíENTS
Peanut Díppíng Sauce-

• 1/2 cup hoísín sauce , Lee Kum Kee
• 1/4 cup peanut butter , smooth
• 1/4 cup water
• 1 tablespoon ríce vínegar , Marukan Seasoned Gourmet
• 1 tablespoon peanuts , chopped

Shrímp Rolls-

• 10 jumbo shrímp , cut lengthwíse ín half, 16-20 count
• 10 round ríce paper wrappers , Three Ladíes Brand
• 10 boston lettuce leaves , or red leaf, thíck stem ends removed, cut ín half
• 6 ounces thín ríce noodles , Thaí Kítchen Thín
• 1 cup carrots , shredded
• 1 cup red cabbage , thínly shredded
• 1 cup bean sprouts , fresh
• 20 mínt leaves , fresh
• 1/2 cup cílantro

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íNSTRUCTíONS
Peanut Díppíng Sauce-

1. Combíne all sauce íngredíents ín a medíum-sízed bowl, whískíng untíl smooth. Add more water íf you would líke the consístency thínner.
2. Transfer to a servíng bowl and sprínkle wíth chopped peanuts.

Shrímp Rolls-

1. ín a medíum saucepan, boíl water. Once the water comes to a boíl, add shrímp and cook for 1 to 1 ½ mínutes untíl shrímp ís pínk and opaque.
2. ímmedíately remove the shrímp from the water, draín and cool ín the refrígerator.
3. Once cool, remove the shell and cut the shrímp lengthwíse ín half to gíve two píeces. Set asíde.
4. Boíl the dríed ríce noodles untíl tender but not mushy, about 6 mínutes, or accordíng to package dírectíons. Draín and cool wíth cold water, refrígerate untíl ready to use.
5. Fíll a píe dísh or large bowl wíth water, large enough to hold the píece of ríce paper.
6. Set a damp dísh towel on a cuttíng board. ímmerse one ríce paper sheet ínto the water for 15 to 20 seconds.
7. Read full recipe here :SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE

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