Poached Shrimp Spring Rolls with Peanut Sauce

For the spring rolls:

  • 1 cup rice vermicelli; cooked
  • 4 rice wrappers; dipped in cold water
  • 4 shrimp; poached and cut in half lengthwise
  • 8-12 fresh basil leaves
  • 3 Tbsp mint leaves; chopped
  • 3 Tbsp fresh cilantro
  • 2 lettuce leaves; chopped

For the peanut sauce:

  • 3 Tbsp hoisin
  • 1 Tbsp peanut butter
  • 1 Tbsp ponzu sauce
  • 1 Tbsp crushed peanuts
  • Sriracha; if desired

Dip one rice wrapper in cold water. Add 1/4 cup rice noodles, a few basil leaves, a sprinkle of mint and cilantro leaves, some lettuce, and a shrimp to each end. Fold bottom up to cover herbs and noodles, tuck in sides, and roll upwards to close

Mix all ingredients together and enjoy!