Shrimp and Veggie Spring Rolls
- 1/2 cup cooked rice noodles
- 1/4 carrot, julienned
- 1/4 cucumber, julienned
- 4-5 sprigs cilantro
- 4-5 mint leaves
- 2 leaves romaine lettuce, cut into thin strips
- 2 shrimp, poached and halved down the spine
- 2 rice papers
Making springs rolls at home can be simple and fun!
Soak the rice papers in warm water until soft, about 30 seconds. Remove from water, add veggies and greens, then noodles, then a shrimp at either end, as if you were filling a burrito. Roll rice paper around noodles, vegetables, and shrimp, tuck in either side, and roll again to close. Serve immediately with peanut sauce.