Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce

Prep: 45 minutes | Cook: 8-10 mins | Yield: 6-8 servings


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Ingredients 

Spring Rolls:

  • 1 pound shrimp, cooked, peeled, halved lengthwise
  • ½ pound fine rice vermicelli, cooked
  • 2 cups romaine lettuce, finely shredded
  • 1 medium cucumber, halved lengthwise, and thinly sliced
  • 1 carrot, julienned
  • ¼ cup sliced green onion
  • 20-25 fresh cilantro sprigs
  • 20-25 fresh mint leaves
  • 20-25 fresh basil leaves
  • 16 10-inch (round) rice paper wrapper

Directions

Cook the rice vermicelli according to package directions, strain and set aside.

Assemble the rolls 1 at a time. Dip 1 spring roll wrapper into lukewarm water and immediately transfer to a clean, slightly wet flat surface. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper, double the wrap if needed. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel. Repeat with the remaining wrappers and filling. Serve with the Peanut-Hoisin dipping sauce.

Hoisin-Peanut Dipping Sauce

Peanut-Hoisin Sauce in the making...
Hoisin-Peanut Dipping Sauce
  • 2 tablespoons peanut oil
  • 3 garlic cloves, minced
  • 2 teaspoons chili paste
  • 2 teaspoons tomato paste
  • 1 cup (low sodium) chicken stock, or water
  • 1 tablespoon sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sriracha sauce, optional

Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, simmer for 3 minutes. Remove from the heat and cool slightly before serving.

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