- Servings: 4
|2 Tbsp||Peanut Butter|
|1 Tbsp||Soy Sauce|
|⅓ cup||Hoisin Sauce|
|½ tsp||Toasted Sesame Oil|
|1 pkg||Rice Paper, 8 pieces|
|1 cup||Shredded Lettuce|
|1 cup||Julienned Carrots|
|1 cup||Julienned, seeded cucumber|
|1 cup||Chopped Fresh Cilantro|
|1 cup||Peeled, deveined and cooked shrimp, slice in half lengthwise|
|1 cup||Bean Threads|
Mix peanut butter, water, soy sauce, hoisin sauce and sesame oil together in a bowl. Set aside.
Take one rice paper and submerge in water for 30 seconds. Place on a plate and top with the following; lettuce, carrots, cucumber, cilantro, shrimp and bean threads (use about 1/8th of each ingredient, since you will make eight spring rolls). Make sure the toppings are placed in the center of the spring roll wrapper. Fold sides in over toppings. Take bottom and fold up, then roll up tightly. Cut spring roll in half diagonally. Continue until you have made eight springs rolls. Place peanut dipping sauce in middle of platter and place cut spring rolls around the outside. Garnish sauce with a sprig of cilantro and some chopped peanuts.
The sauce is what makes this an awesome appetizer/first course. Double the recipe to serve as a main course.
Not only do all four of my kids love these, but they love to make them, too! We all stand around the kitchen counter talking, rolling spring rolls, eating them, then making more. They invite friends over to join in, too. A family tradition in the making.