Seafood

Vietnamese Crystal Shrimp Spring Rolls

4 Servings

½ cup hoisin sauce
3 tablespoons creamy peanut butter
4 tablespoons water
1 tablespoon rice vinegar
4 ounces uncooked rice noodles (vermicelli)
1 medium carrot, peeled and shredded
2 cups shredded iceberg lettuce
8 spring roll wrappers
½ cup fresh basil leaves
½ cup fresh cilantro
8 ounces cooked shrimp, peeled

Combine the hoisin sauce, peanut butter, water, and rice vinegar in a small bowl and set aside until ready to serve.

Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process, and drain them well.

Combine the noodles, carrot, and lettuce to make the filling.

Soak one spring roll wrapper in warm water for about 10 to 15 seconds, until it starts to soften, and then place it on a cutting board. Place about ½ cup of the vegetable filling in the center of the wrapper, and top it with ⅛ of the basil, cilantro, and shrimp.

Roll from the bottom up, containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Place it seam-side down on a serving plate.

Repeat for the remaining seven wrappers.

Serve with the hoisin peanut dipping sauce.

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