Shrimp Summer Rolls With Peanut Dipping Sauce Recipe

Name: Shrimp Summer Rolls With Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dried thin chinese rice noodles (maifun); 12 sheets rice paper; 24 medium cooked shrimp, cut in half lengthwise; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 1 cup fresh basil leaf; 1 cup finely shredded lettuce or 1 cup green cabbage; 1 cup mung bean sprouts; 1 cup matchstick-size strips seeded English cucumber; 1 cup matchstick-size strips peeled carrots or 1 cup jicama; 2 tablespoons crunchy peanut butter; 4 tablespoons hoisin sauce; 2 tablespoons water

Servings: persons

4 ounces dried thin chinese rice noodles (maifun)
12 sheets rice paper
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 cup finely shredded lettuce or 1 cup green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
1 cup matchstick-size strips peeled carrots or 1 cup jicama
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

1
Place rice sticks in large bowl; add enough hot water to cover.
2
Let stand until softened, about 15 minutes.
3
Drain.
4
Cut into 6-inch lengths; set aside.
5
Fill bowl with warm water.
6
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
7
Remove from water; drain on kitchen towel.
8
Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
9
Leave about a half an inch free on the sides.
10
Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
11
Place roll, seam side down, on plate.
12
Repeat with remaining rice-paper sheets.
13
Cover with damp paper towel and plastic wrap; chill.
14
Cut each roll diagonally into thirds.
15
Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.

741

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces dried thin chinese rice noodles (maifun), 12 sheets rice paper, 24 medium cooked shrimp, cut in half lengthwise, 1 cup fresh mint leaves, and more.

Yes, Shrimp Summer Rolls With Peanut Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Summer Rolls With Peanut Dipping Sauce

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