The word for this is fresh! The rolls are filled with rice noodles, shrimp, and fresh vegetables. But really it’s the sauce you may want to make an extra batch of and eat it on everything.
8-10 (in case some rip) round rice wrappers for spring rolls
8 ounces pre-cooked medium shrimp tails removed
4 ounces thin rice noodles soaked in very hot water for 5-6 minutes and drained
1/2 cup snow peas cut into thirds lengthwise
1/4 cup red bell pepper cut into thin strips
1/2 cup pre-shredded carrot
3 scallions separated into tops and bottoms, tops for the rolls bottoms for the sauce
1/2 inch piece of peeled ginger roughly chopped
1/4 cup smooth peanut butter
1 Tablespoon chili garlic sauce
2 Tablespoons light soy
1/2 cup coconut milk
1/4 cup water
- In a pie plate add enough water to submerge the rice wrappers one at a time, make sure to completely submerge the wrapper.
- After 1-2 minutes it should be soft and pliable, remove it to a clean cutting board.
- Place 3 shrimp in the middle of the wrap,
- and top with a small bundle of noodles,
- a few slices of snow peas,
- a few red peppers,
- some shredded carrot, and
- one scallion green.
- To make the roll fold the bottom up over the vegetables and noodles and
- then fold in both sides and
- roll up tightly.
- Put on a plate and repeat with the rest or the wrappers.
- Add the peanut butter,
- chili garlic sauce,
- coconut milk,
- soy and
- water to the bowl of a blender and
- blend on high until smooth and
- pour into a bowl and eat with the rolls -- yum.