Shrimp Spring Rolls with Peanut Dipping Sauce
- 2 tbsps minced fresh ginger
- 1/4 cup hot water
- 1/2 cup peanut butter
- 2 tbsps soy sauce
- 4 tbsps rice vinegar
- 2 tbsps sweet white miso
- 1/4 tsp red pepper flakes
- 3 ozs bean thread noodles, cooked
- 1 cup finely shredded cabbage
- 1/3 cup grated carrot
- 1/4 cup sliced green onion
- 1/4 cup sesame seeds, toasted
- 16 cilantro leaves, whole
- 16 mint leaves, whole
- 1 lb shrimp, cooked, peeled & split in half lengthwise
- 16 (6-inch) round sheets rice paper
Dipping Sauce:
Combine the first 6 ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside
Spring Rolls:
In a large bowl combine the bean thread noodles, cabbage, carrots, green onion and sesame seeds. Place the cilantro, mint, and shrimp in separate work bowls nearby. To soften the rice paper, fill a shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove one at a time and carefully stack between sheets of paper towels, continue for all 16 sheets. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used. Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.
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