For the sauce:
3 heaping tbsp peanut butter creamy
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp chili sauce
2 tbsp water (a little less)
1 tsp fresh grated ginger
You can pretty much put any veggies you have on hand in these rolls. But this time I used.
Thin sliced red cabbage
Red peppers thin sliced
Vermicelli rice noodles
8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)
Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.
First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.
Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.
For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.
Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! ?