Shrimp Spring Rolls with Peanut Dipping Sauce

Name: Shrimp Spring Rolls with Peanut Dipping Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Vietnamese, Asian
Ingredients: 237 milliliters finely shredded cabbage; 79 milliliters grated carrot; 16 cilantro leaves, whole; 85 grams bean thread noodles, cooked and drained; 2 Tbsps minced fresh ginger; 59 milliliters sliced green onion; 16 mint leaves, whole; 118 milliliters peanut butter; 0 teaspoons red pepper flakes; 6 inch sheets 16 (6-inch) round sheets rice paper; 4 Tbsps rice vinegar; 59 milliliters sesame seeds, toasted; 454 grams shrimp, cooked, peeled and split in half lengthwise; 2 Tbsps soy sauce; 59 milliliters hot water; 2 Tbsps sweet white miso

You can never have too many main course recipes, so give Shrimp Spring Rolls with Peanut Dipping Sauce a try. This recipe serves 8. Watching your figure? This dairy free and pescatarian recipe has 272 calories, 19g of protein, and 12g of fat per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have round rice paper, shrimp, soy sauce, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Vietnamese cuisine.

Instructions

To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.

Ingredients you will need

Red Pepper Flakes

Dipping Sauce

Equipment you will use

Bowl

To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds.

Ingredients you will need

Cellophane Noodles

Sesame Seeds

Green Onions

Cabbage

Carrot

Roll

Equipment you will use

Bowl

Place the cilantro, mint and shrimp in separate work bowls nearby.

Ingredients you will need

Cilantro

Shrimp

Mint

Equipment you will use

Bowl

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water.

Ingredients you will need

Spring Roll Wrappers

Water

Equipment you will use

Baking Pan

Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute.

Ingredients you will need

Spring Roll Wrappers

Water

Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Ingredients you will need

Rice

Equipment you will use

Paper Towels

Turn over the stack and begin working from the bottom of the stack first.

Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.

Ingredients you will need

Fresh Cilantro

Spring Roll Wrappers

Pasta

Shrimp

Mint

Place rolls seam side down on a plate and continue until all ingredients have been used.

Ingredients you will need

Roll

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Ingredients you will need

Roll

Wrap

Equipment you will use

Paper Towels

Plastic Wrap

Equipment

Ingredients

Servings:

237milliliters

finely shredded cabbage 79milliliters

grated carrot 16

cilantro leaves, whole 85grams

bean thread noodles, cooked and drained 2Tbsps

minced fresh ginger 59milliliters

sliced green onion 16

mint leaves, whole 118milliliters

peanut butter 0teaspoons

red pepper flakes 6inch sheets

16 (6-inch) round sheets rice paper 4Tbsps

rice vinegar 59milliliters

sesame seeds, toasted 454grams

shrimp, cooked, peeled and split in half lengthwise 2Tbsps

soy sauce 59milliliters

hot water 2Tbsps

sweet white miso

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.