What
you need,
For
the peanut sauce:
¾
cup peanut butter
1/3
cup warm water
3
tbsp. hoisin sauce
2
tbsp. fresh lime juice
4
½ tsp. soy sauce
1
tbsp. granulated sugar
2
¼ tsp. chili garlic sauce or siracha
1
medium garlic cloves, mashed into a paste
½
tsp. sesame oil, I like the toasted one best
For
the rolls:
12
small shrimp, I bought pre-cooked ones but you could totally cook your own.
4
oz. dried rice noodles
6-12
rice wrappers
2
green onions, sliced
1
English cucumber, julienned
2
carrots, julienned
Bibb
lettuce leaves
Fresh
basil leaves
To
make the peanut sauce, whisk together all the ingredients until well combined;
if you need to thin it out a bit more just use a little more water.
For
the rolls, I found it best to get all your veggies and shrimp prepped before
you start.
I
cut my shrimp in half lengthwise.
Cook
the rice noodles according to the package directions and set aside with your
other filling ingredients.
Fill
a shallow pie plate with warm tap water and soak 1 rice wrapper at a time. Once
it is soft and pliable, 30 seconds or so, carefully transfer it to a plate, be
careful not to fold it on itself, it will stick, bad!
Place
the 3 or 4 shrimp halves along the bottom of the rice wrapper about ¼ of the
way up the circle.
Layer
on some of the rice noodles, the cucumber, carrot, green onion, basil leaves
and lettuce.
Carefully
fold up the bottom of the rice wrapper over the filling, fold in the sides and
gently and as tightly as you can roll the wrapper up.
The
back of the rice wrapper package I used had a really good step by step rolling
guide on the back.
Continue
to roll them until you are out of ingredients, as you roll them keep them on a
damp plate.
It
is best to serve them right away. The rice wrapper gets a bit dried out and sticky
of you try to keep them in the fridge.
I
made about 6 rolls and had left over filling ingredients so you could probably
make 12 with this recipe.
Dip
them in the peanut sauce and enjoy.
Jen of My Tiny Oven
