18 medium cooked shrimp, deveined and shells removed
12 large rice paper sheets (approximately 22 cm in diameter)
3 ounces cooked rice vermicelli noodles
12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed)
A bunch of fresh mint leaves
1 tablespoon butter
6 tablespoons chunky peanut butter
6 tablespoons Hoisin sauce
2 teaspoons sugar
A pinch of salt
12 oz of hot water
Peanut Sauce Directions:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body.
Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body.
Preparing the Rice Noodles:
Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process.
Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths.
Experiment with these optional ingredients in your Spring Rolls:
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Hi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.