Thursday, February 26, 2015

Spring Rolls w/Peanut Dipping Sauce

Houston, TX, was the place that opened my eyes to food.  Things other than mashed potatoes, roast beef, and green beans.  We liked going to a little Vietnamese restaurant and their spring rolls were my fave.  Then we moved away and I haven't had one since.  UNTIL today.  I found a few recipes online and kind of made my own version.  My kids ate these up!  They are really super simple.  Just prep all your ingredients and line 'em up.  If peanut sauce isn't your thing, then it's easy to find all kinds of dipping sauce recipes online.

Shrimp Spring Rolls
7-8 sheets round rice paper
2 oz. dried vermicelli noodles
20 small shrimp (Size 41-60) cooked, peeled
1/3 bunch cilantro
7 butter lettuce leaves
1 cup bean sprouts

Peanut Dipping Sauce
1/2 cup peanut butter
1/4 cup sweet chili sauce
(not by the ketchup, it's in the Asian or Hispanic food aisle)

Make the peanut sauce and set aside.  Mix to the preferred consistency, you can add water to thin it.  I did mine similar to the consistency of honey.  In a large bowl, place dried noodles and cover with warm water.  Let sit for 5-6 minutes while you prep other ingredients.  Fill another large bowl or pie tin with warm water for dipping rice paper.

Slice shrimp in half lengthwise to make them thin for rolling.  Remove cilantro leaves from stems.

Drain water from noodles.  Dip one rice paper into the other bowl of warm water for 2-3 seconds.  Place wrapper on a cutting board and place a row of shrimp horizontally just above the halfway point on the round rice paper.  Top with cilantro leaves.  

Take a butter lettuce leaf and wrap vermicelli noodles and bean sprouts into the lettuce.  Place the lettuce wrap just beneath the row of shrimp.  Fold in each side, left and right.  Fold bottom all the way up over the lettuce and shrimp, then roll up to the top.  Place seam side down and repeat.

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