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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!
Posted in: Appetizers, Courses, Dietary Considerations, Entrees, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Spring, Summer, Winter
