Recipes

Shrimp

Shrimp Spring Rolls

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup hot water
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh gingerroot

SPRING ROLLS:

• 12 rice papers (8 inches)
• 6 Boston lettuce leaves, halved
• 4 ounces uncooked thin rice noodles
• 1 cup julienned carrot
• 1 medium cucumber, seeded and cut into matchsticks (about one cup)
• 1 cup shredded red cabbage
• 1 pound peeled and deveined cooked shrimp (31-40 per pound)
• 1/2 cup loosely packed fresh cilantro

Description

1. In a small bowl, whisk the first 7 ingredients until blended.
2. Cook noodles according to package directions. Drain; rinse with cold water.
3. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
4. Place wrapper on a flat surface. Layer 1 lettuce leaf half, across bottom third of wrapper. Top lettuce with noodles, carrot, cucumber and cabbage. Fold in both ends of wrapper; fold bottom side over filling. Top with 3 shrimp and about 1-1/2 teaspoons cilantro. Roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with sauce.