Spring Roll Wrap with Shrimp & Veggies Recipe

Spring Roll Wrap with Shrimp & Veggies

These rolls are filled with shrimp, red bell pepper, cucumber, mint, basil, cilantro, crunchy lettuce and a healthy dollop of rice noodles. A simple and traditional dipping sauce made with peanut butter, soy sauce and hoisin sauce is the perfect punch of flavor to go with these fresh summer rolls.

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutes

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Serves: 4

Ingredients

  • 1 bag (10 oz.) Frozen Raw Shrimp, Peeled & Deveined
  • 12 rice paper wrappers
  • 6 ounces rice noodles
  • 1 lime, juiced and divided
  • 1 red bell pepper, thinly sliced
  • 1 seedless cucumber, cut into 3" matchsticks
  • 1 head Little Gem or Boston lettuce, leaves removed and washed
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1⁄2 cup cilantro leaves
  • 3 tablespoons peanut butter or soy nut butter
  • 3 tablespoons Soy Sauce
  • 2 tablespoons hoisin sauce

Directions

  • Bring a medium saucepan of water to a boil over high heat. Place [frozen shrimp][1] in boiling water and cook for 5-6 minutes or until the shrimp are cooked through. Drain shrimp. Using a sharp knife, cut the shrimp in half lengthwise. Refrigerate until ready to use. [1]: http:///search?query=frozen%20shrimp
  • Place rice stick noodles in a large bowl and cover with boiling water. Allow the noodles to sit for 10 minutes or until tender. Drain noodles completely and pat dry with a paper towel. Toss noodles with half of the lime juice. Set aside.
  • Fill a shallow wide dish (such as a pie pan) with hot water and gather filling ingredients at your workstation. Dip one rice paper wrapper in the hot water for 3-5 seconds and spread on your work surface (such as a large plate). Lay 3-4 slices of shrimp in the center of the wrapper. Place 1-2 slices of red pepper and cucumber on either side of the shrimp. Top the shrimp with 1 lettuce leaf, 2-3 mint leaves and 1-2 basil leaves. Gently place a spoonful of rice noodles on top of the herbs (about 3 tablespoons) and top the noodles with 2-3 cilantro leaves.
  • Fold up the bottom of the wrapper carefully and tightly over the filling. Fold in both sides and finish by rolling the summer roll forward over the last section of the rice paper wrapper. Repeat with the remaining summer roll ingredients.
  • In a small bowl, mix peanut or soy nut butter, [soy sauce](/search?query=soy%20sauce), hoisin sauce and the remaining lime juice. Serve dipping sauce with summer rolls.

Serves: 4

Ingredients

  • 1 bag (10 oz.) Frozen Raw Shrimp, Peeled & Deveined
  • 12 rice paper wrappers
  • 6 ounces rice noodles
  • 1 lime, juiced and divided
  • 1 red bell pepper, thinly sliced
  • 1 seedless cucumber, cut into 3" matchsticks
  • 1 head Little Gem or Boston lettuce, leaves removed and washed
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1⁄2 cup cilantro leaves
  • 3 tablespoons peanut butter or soy nut butter
  • 3 tablespoons Soy Sauce
  • 2 tablespoons hoisin sauce

Directions

  • Bring a medium saucepan of water to a boil over high heat. Place [frozen shrimp][1] in boiling water and cook for 5-6 minutes or until the shrimp are cooked through. Drain shrimp. Using a sharp knife, cut the shrimp in half lengthwise. Refrigerate until ready to use. [1]: http:///search?query=frozen%20shrimp
  • Place rice stick noodles in a large bowl and cover with boiling water. Allow the noodles to sit for 10 minutes or until tender. Drain noodles completely and pat dry with a paper towel. Toss noodles with half of the lime juice. Set aside.
  • Fill a shallow wide dish (such as a pie pan) with hot water and gather filling ingredients at your workstation. Dip one rice paper wrapper in the hot water for 3-5 seconds and spread on your work surface (such as a large plate). Lay 3-4 slices of shrimp in the center of the wrapper. Place 1-2 slices of red pepper and cucumber on either side of the shrimp. Top the shrimp with 1 lettuce leaf, 2-3 mint leaves and 1-2 basil leaves. Gently place a spoonful of rice noodles on top of the herbs (about 3 tablespoons) and top the noodles with 2-3 cilantro leaves.
  • Fold up the bottom of the wrapper carefully and tightly over the filling. Fold in both sides and finish by rolling the summer roll forward over the last section of the rice paper wrapper. Repeat with the remaining summer roll ingredients.
  • In a small bowl, mix peanut or soy nut butter, [soy sauce](/search?query=soy%20sauce), hoisin sauce and the remaining lime juice. Serve dipping sauce with summer rolls.