I had a craving for peanut sauce. What better way to get the stuff to your mouth than spring rolls?
The last time I had boiled a pot of shrimp, I made a couple of snack bags of the peeled leftovers so I could have shrimp to toss into things. They were perfect little bites in the rolls.
You can use most any veg in them but I like the coolness of the mint and cucumber and the crunch of carrots. This is especially handy if you get the peanut sauce too spicy!
Peanut Dipping Sauce
1/2 cup peanut butter
1/4 cup hot water
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon sriracha
1 teaspoon honey
Thin the peanut butter with the hot water. Whisk in remaining ingredients and then taste for seasoning. Add more hot water if it needs further thinning. Make at least 4 hours ahead and taste again for seasoning before using.
The recipe is based on the number on shrimp I had and the number of rice paper wrappers in the package, so we knew we could make eight spring rolls.
Shrimp Spring Rolls
35 small shrimp, pre-cooked
1 cucumber, seeds removed
half package rice noodle vermicelli
bunch of mint
package of spring roll rice paper wrappers
Prepare the vermicelli according the package directions. Slice the cucumber and carrots into matchstick sized pieces. Chiffonade the mint leaves.
Wet the rice paper wrappers in lukewarm water. Set the softened paper on a plastic cutting board. Place some rice noodles down and then a few cucumber and carrot slices beside and on top of the noodles. Sprinkle on some mint leaves. Make one tight roll. Set down the shrimp and continue to roll, folding in the ends before the final roll.
Set on a plate covered with a damp towel until ready to serve. Don’t stack as they will stick together. They are best eaten soon after rolling but can be covered tightly in plastic wrap and stored in the fridge for a couple hours if necessary.