Spring Rolls with Peanut Sauce

Vietnamese Spring Rolls

Yield: 8 servings

Ingredients

8 sheets rice paper (Blue Dragon Spring Roll Wrappers)

24-32 piecces medium large or large cooked shrimp

half a pack (4 ounces) dry thin vermicelli rice noodles/rice sticks

8 leaves (small) butter lettuce (or romaine lettuce with the tough part removed)

half of a slicing cucumber or seedless cucumber

1/2 cup carrots, cut into matchsticks (or Bolthouse Farms Premium Matchstix)

1 bunch fresh mint, leaves only

Peanut Sauce for dipping:

1 clove fresh garlic, finely chopped

1/2 tablespoon neutral oil

1 pinch sugar

4 tablespoons peanut butter

3 tablespoons hoisin sauce

1/2 tablespoon soy sauce

Optional:

Sambal oelek (garlic chili sauce)

Sriracha

crushed peanuts

lime

Add To

Directions:

Peanut sauce:
In a ramekin or small microwave safe bowl, combine garlic and oil. Microwave for 10 to 15 seconds.

While the garlic is still warm, add a pinch of sugar and stir. Then mix in peanut butter, hoisin sauce and soy sauce until well combined.

Optionally, add sambal or sriracha to taste. Top with crushed peanuts and finish with a spritz of lime.

Spring rolls:
Thaw and clean cooked shrimp, remove tails, pat dry, and set aside.

Cook, rinse, and drain rice noodles. Spread them out on a plate and set aside.

Rinse and pat lettuce dry, tear into smaller pieces if necessary.

Cut cucumber and carrots into matchsticks, about 4 inches long. Set aside.

Prepare a large plate or a clean cutting board, and a large bowl of cold water. Arrange all ingredients nearby for easy assembly.

Submerge a rice paper sheet in cold water for a few seconds until it starts to become pliable. Shake off excess water and place it on the plate or cutting board.

Leaving about 1 to 1.5 inches of space on both sides, place lettuce toward the bottom of the rice paper. Layer a small handful of rice noodles, followed by cucumber, carrots and mint leaves. Place 3 to 4 shrimp in a row down the middle so they are positioned above the other ingredients.

Lift the bottom edge of the rice paper and roll tightly upwards to cover the veggies and noodles while tucking them in. Fold in the sides, then continue rolling to cover the shrimp until the spring roll is complete.

Tips:
Do not soak rice paper too long to prevent tearing; paper will continue to soften as you assemble.

Avoid overfilling to prevent tearing.

Keep rolls from touching to prevent sticking.

For best results, eat the spring rolls the same day you make them.

Recipe by Tops Marketing Department

Please note that some ingredients and brands may not be available in every store.

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