with Hoisin-Peanut Dipping Sauce
by Mindy Bledsoe | PHOTOS BY GIGGLE MAGAZINE
A classic and refreshing Vietnamese dish, these spring rolls combine fresh vegetables, shrimp and customary garnishes to complement any springtime gathering. A family favorite in the Bledsoe house, these are easy and simple for kids of all ages to make and enjoy.
- 1 pound deveined shrimp
- 1 package rice vermicelli
- 1 bunch of fresh mint, washed
- 1 bunch of fresh parsley, washed
- 2 seedless cucumbers, washed
- 1 package rice paper
- 1 head bibb lettuce, washed
- 2 tablespoons creamy peanut butter
- 1 tablespoon olive oil
- Fresh chives
- 2 cloves garlic, crushed
- Sriracha sauce
- 1 cups hoisin sauce
Boil clean and deveined shrimp until done, about 3 to 5 minutes. Take off heat and leave covered.
Prepare rice noodles according to package. Set aside.
Add creamy peanut butter, hoisin sauce and cup water to a saucepan over medium heat. Whisk until smooth and completely blended. The sauce will thicken up as it stands.
Garlic topper for hoisin sauce:
Combine garlic and olive oil in small saucepan on high heat. Stir until garlic is browned, then take off heat immediately.
Place hoisin sauce in bowls, and top with garlic topper and Sriracha sauce.
Prepare plates with bibb lettuce, chives, mint, parsley, cucumbers, rice paper (dry), rice noodles and shrimp. Fill a bowl with warm water; make sure it is large/deep enough to dip rice paper in. Set on table with plates.