Fresh spring rolls with shrimp

Recipe Information

Ingredients

• 2 cups water

• 8 large shrimp, peeled and deveined

• 1 ounce cellophane noodles

• 1 cup boiling water

• 1/2 cup carrots, shredded

• 1/4 cup cucumber, peeled, seeded, and julienned

• 1/2 cup Napa cabbage, thinly sliced

• 1/2 cup bean sprouts

• 2 tablespoons fresh cilantro, chopped

• 4 rice paper wrappers, 8 inches in diameter

• 4 large fresh basil leaves, halved lengthwise

• 2 tablespoons hoisin sauce

• 1 green onion, including tender green top, thinly sliced

• 1 1/2 tablespoons fresh lime juice

• 1 1/2 teaspoons fish sauce

• 1 1/2 teaspoons unsalted natural peanut butter

• 1/4 teaspoon red pepper flakes

• Pinch of brown sugar

Directions

• Pour 2 cups of water into a saucepan, and bring to a boil. Place shrimp in boiling water, cover, and remove the saucepan from heat. Allow the shrimp to poach for 3 minutes or until they become pink and opaque. Remove the shrimp from the saucepan using a slotted spoon, and transfer to a bowl of ice. Allow the shrimp to cool for 3 minutes. Remove the shrimp from the ice bath, dry, and cut in half lengthwise. Once cut, place all shrimp into a clean bowl, and refrigerate until use.

• Add the noodles to a heatproof bowl and cover with boiling water. Cover and allow the noodles to cook for 10 minutes. Transfer the noodles to a colander, drain, and return to the bowl. Add the carrot, cucumber, cabbage, bean spouts, and cilantro to the bowl and toss the mixture gently.

• Place a layer of two paper towels onto the countertop. Add water to a shallow baking dish, and soak 1-rice-paper wrapper in the water for approximately 30 second or until it becomes pliable. Remove the wrapper from the water, and blot dry with the paper towels. Place 1/2 cup of the noodle mixture onto the bottom half of the wrapper.

• Roll the wrapper tightly around the filling until the halfway point. Place 2 basil leaf halves and four pieces of shrimp along the inside crease. Fold the side edges of the wrapper over the filling, and complete the rolling. Transfer the roll to a plate and cover with a slightly damp paper towel. Repeat the same procedure with the remaining wrappers.

• In a small bowl, mix the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes, and brown sugar, stirring well until blended.

• Before serving, cut the rolls in half on the diagonal and place on a large serving tray or small individual plates. Serve the rolls with the sauce.

Nutrition (per serving)

• Calories: 198 cal

• Total fat: 4g

• Saturated fat: 0g

• Monounsaturated fat: 2g

• Cholesterol: 44mg

• Sodium: 512mg

• Carbohydrate: 34g

• Fiber: 4g

• Protein: 10g