Recipe

Hosted By
DnD

		Shrimp Spring Rolls with Peanut Dipping Sauce
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

SWEET CHILI MARINADE:

3 tablespoon Asian sweet chili sauce

1 1/2 tablespoon honey

2 tablespoons pineapple juice

1 tablespoon fish sauce

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

PINEAPPLE HOISIN PEANUT SAUCE:

2 tablespoons reserved Sweet Chili Mix

1/4 cup hoisin sauce

1/4 cup pineapple juice

1/4 cup smooth peanut butter

SHRIMP ROLLS:

40 small shrimp, cooked, peeled and deveined

10 - 8.5 inch round rice paper wrappers

5 boston lettuce leaves

4 ounces rice vermicelli

1 large carrots, julienned

1 cucumber, julienned

1/2 large red bell pepper, julienned

1/3 cup loosely packed mint leaves

1/3 cup loosely packed cilantro

1/3 cup loosely packed basil

SWEET CHILI MARINADE: Whisk together the Sweet Chili Marinade ingredients in a small bowl. PINEAPPLE PEANUT HOISIN SAUCE: Add 2 tablespoons Sweet Chili Marinade to a small saucepan followed by all remaining Pineapple Hoisin Peanut Sauce ingredients. Stir to combine as you bring to a simmer. Simmer gently until peanut butter melts and Sauce is slightly thickened then remove from heat. Sauce will thicken more as it stands. SHRIMP ROLLS: In a medium saucepan, boil water then remove from stove then add the dried rice noodles until tender but not mushy, about 10 minutes, or according to package directions. Drain and refrigerate until ready to use. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds. Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll. Lay one piece of lettuce in the middle of the rice paper, then add 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cucumber, 1 tablespoon of red pepper, a few leaves of basil, mint and cilantro. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. Lay 4 shrimp along the crease then keep rolling the paper into a tight cylinder to seal. Repeat with remaining wrappers. Store with seam side down in plastic wrap if not eating right away. Serve immediately with the Sweet Chili Marinade and Pineapple Hoisin Peanut Sauce.