Ingredients
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12 rounds rice paper
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24 large, peeled and cooked shrimp
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2 large, shredded carrot
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2 cups, shredded red cabbage
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1/4 cup cilantro leaves
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24 basil leaves
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24 mint leaves
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4 oz, dried rice noodles or rice vermicelli
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1/3 peanut butter
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2 tbsp soy sauce
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1 ts, grated ginger
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6 tbsp hot water
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2 tbsp hoisin sauce
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1 ts sriracha
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2 medium, shredded cucumber
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6, cut in half Bibb lettuce or any lettuce you like
Directions
A great recipe for a light lunch or an appetizer. They can be filled with any type of protein and veggies you like. You can make them vegetarian or add any meat you like. To save time you can buy cooked shrimp in a store.
Steps
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1
Done
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Peanut sauceWhisk peanut butter, soy sauce, water, hoisin sauce, sriracha together in a medium bowl; set aside |
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2
Done
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Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink about 2 minutes. Drain water and when run under cold water until cool. Halve each shrimp horizontally. Set aside. |
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3
Done
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Cook the rice noodles according to the package directions. Drain and set aside. |
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4
Done
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Separate noodles in 12 equal parts. Place all of the ingredients in separate containers. |
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5
Done
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Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Completely submerge it in hot tap water 5 seconds, until pliable. Place the wrapper on a plate or cutting board and lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, , top with noodles. Then put 1/4 cup carrots, 1/4 cup cabbage, 1/4 cucumber, lettuce, 2 basil leaves and 2 mint leaves. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll tightly. Repeat with the remaining wrappers and fillings. Serve with peanut sauce. |
