SPRING VEGETABLE ROLLS WITH SHRIMP
Ingredients
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Peanut Sauce
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3 Tbsp. smooth or crunchy peanut butter, no-sugar-added
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3-5 Tbsp. water
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1 clove garlic, finely chopped
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1 Tbsp. Hoisin sauce
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1/2 tsp. hot sauce, optional
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Spring Rolls
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18 frozen, cooked shrimp, peeled and deveined, about 6 ounces
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4 cups water in a sauce pan
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1 cup fresh cilantro, stems discarded
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1 carrot, peeled, shredded
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1 small cucumber, peeled and cut in half lengthwise, into 1/8 inch slices and then into thin matchsticks 2-3 inches long
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1 small zucchini, cut in half lengthwise, then into 1/8 inch slices and then into thin matchsticks 2-3 inches long
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1 1/2 cups mung bean sprouts
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1 cup fresh mint, stems discarded
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3 lettuce leaves, (any variety but iceberg, due to firmer texture), cut in half 6 8 1/2-inch dried round rice paper wrappers
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Combine the peanut butter, 3 tablespoons of water, garlic, Hoisin sauce and hot sauce (optional) in a small bowl. Mix with a fork, cover and microwave for 20-30 seconds (don’t go longer or it could bubble over and make a mess). Remove from microwave and mix well.
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Add 1-2 tablespoons of water to the sauce to get a less thick texture. Thaw the shrimp and set aside in a bowl or plate.
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Place the cilantro leaves, mint leaves, mung bean sprouts, carrot, cucumber and lettuce leaves each in separate bowls or plates. Arrange them in the following order around a large cutting board or other flat surface: rice paper wrappers, shrimp, cilantro, zucchini, cucumbers, carrot, bean sprouts, mint, and lettuce.
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Place a clean, damp kitchen towel on your work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely cover the wrapper with water until it is soft and pliable, about 15-30 seconds. Remove from the water and place it on the towel, keeping it as flat and unwrinkled as possible.
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Working quickly, lay 3 shrimp half an inch apart in a horizontal row in the middle of the wrapper.
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Lay a cilantro sprig on the shrimp, then add 1 tablespoon zucchini and 1 tablespoon cucumber over the shrimp, followed by 1 tablespoon carrot, a small handful of bean sprouts (about 2 tablespoons), 2-3 mint leaves, 1 sprig of cilantro, and half a lettuce leaf. Be sure and spread these evenly over 3-4 inches, with the matchstick vegetables lining up, so they don’t make holes in the delicate rice wrapper and the spring roll has a uniform shape when done.
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Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
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Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
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Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a dish or plastic container and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 1/4 inch between each spring roll on the sheet so they don’t stick together.
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Replace the water in the pan or dish with hot tap water as needed. If you are not eating them right away, store them on a dish or in a plastic container that’s roomy enough to hold them without touching. Place a damp paper towel over them to keep the rolls moist. Cover with plastic wrap or the container cover and refrigerate until ready to serve.
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