Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.
I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls. So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀 I wanted to buy some, but they were quite expensive. I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home. It would be a good excuse to use the herbs while they’re fresh. The only thing missing was beans sprouts. I bought a bag for only $0.69. What a bargain! I made my own as soon as I arrived home and had them for dinner instead of a sandwich. 🙂
Prepare the ingredients.
- 6 pieces poached jumbo shrimp, cut in half lengthwise
- 4 Rice paper wrapper
- 4 Romaine lettuce leaves
- Thai basil leaves
- Bean sprouts
- 1 small carrots, julienne (cut into match like pieces)
- 1/2 cup low-fat peanut butter
- 1/2 cup coconut milk
- 1/8 cup + 1 tablespoon Hoisin sauce
- 3 1/2 tablespoons sweet chili sauce
- 1 1/2 tablespoons Sesame oil
- A bowl with water (large enough to fit a 22 cm in diameter rice paper wrapper)
Here’s a close up photos of Thai basil, cilantro, and bean sprouts.
Soften rice paper one at a time by dipping it in warm water. Lay on clean working surface. Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…
It should look like this when it’s done. Set aside. Repeat with the remaining shrimp roll ingredients.
Prepare the sauce:
Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and Sesame oil in a small bowl. Transfer into a sauce bowl. Set aside. Arrange the shrimp spring roll in a platter. You can either serve them whole or cut them slanted in half. Serve with peanut sauce.
Until next time. Thank you for stopping by.
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