To make the spring rolls, cook the dried rice vermicelli noodles to package instructions.
Drain and set aside. To cook the shrimp, heat a medium pan, add vegetable oil. Lay
shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove
shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
To assemble rolls, gather all your filling ingredients on plates: noodles, shrimp, lettuce,
cucumber, herbs and rice paper wrappers. Add warm water to a large bowl. Quickly dip
each rice paper wrapper in warm water for a few seconds and lay on rolling surface
such as a cutting board or plate (they will still be slightly stiff).
Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs,
cucumber, noodles and pork. Roll spring roll until you have about 1/3 of rice paper left,
then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp
will lay on the outside of the spring roll when you are finished rolling.
Serve with hoisin peanut dipping sauce.
For the sauce:
In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar,
sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to
help blend well.
1 lb Bay Winds® Shrimp, peeled and deveined
1 tbsp oil, vegetable
1 8 oz package Rice vermicelli noodles, cooked to package instructions
1 small head Peak Fresh Produce® Lettuce
1 medium Peak Fresh Produce® Cucumber(s), cut into thin strips
fresh herbs, (mind, basil, cilantro)
12 8 in rice paper wrappers
1/4 cup hoisin sauce, (if too thick, add water to thin out)