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
- 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
- 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
Peanut Dipping Sauce
Shrimp Spring Rolls
Instructions
- 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.
- Transfer to a serving bowl and sprinkle with chopped peanúts.
- 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.
- Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minútes úntil shrimp is pink and opaqúe.
- Immediately remove the shrimp from the water, drain and cool in the refrigerator.
- Once cool, remove the shell if still attached and cút the shrimp lengthwise in half to give two pieces. Set aside.
- Fill a pie dish or large bowl with cool water, large enoúgh to hold the piece of rice paper.
- Set a damp dish towel on a cútting 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 yoú búild each roll.
- 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.
- Roll úp the paper halfway into a cylinder. Fold the sides in an envelope pattern.
- 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.
- Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanút dipping saúce.
Peanut Dipping Sauce
Shrimp Rolls
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
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