Shrimp Spring Rolls
- 10-12 large shrimps deveined
- 1 cucumber julienned
- 2-3 small carrots julienned 3-4" long
- 3 oz. buckwheat noodles
- leaves from 1 small head iceberg lettuce
- 1 cup coriander springs
- 1/2 cup fresh mint leaves
- 1 TSP coconut oil
- 1 TSP soy sauce
- 10 rice paper wraps
Peanut Butter Sauce
- 1/4 cup peanut butter plain
- 1-2 TBSP soy sauce
- 1 TBSP chili garlic paste
- 1 cup water
Heat oil in a medium skillet on medium heat. Add shrimp, 1 TSP soy sauce, and salt if necessary. Sauté the shrimps for about 2-3 minutes, or until well done. Let it cool for about 5 minutes.
Meanwhile cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.
Combine all ingredients listed under Dipping Sauce into a small sauce pan. Cook the mixture on medium heat for about 3-5 minutes.
Cut cooked shrimp in half lengthwise.
Take very warm water in a large skillet or large plate. Dip rice paper wrap in the water for 10-15 seconds, and then spread it carefully on a slightly wet cutting board.
Place lettuce, some noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some cilantro leaves, 3-4 mint leaves on one side of the wet wrap. Also layer 2-3 shrimp halves ahead of veggies leaving some gap in between. Gently fold the rice paper wrap from noodle and veggie side once. Then tuck in the side edges of the wrap and continue to fold over the shrimp and roll until seam is sealed. Repeat this step for each roll.