Wild Shrimp Spring Rolls

Salad ingredients:
⅓ cupVermicelli rice noodles
1 can (4 ounces)Wild Planet Wild Pink Shrimp, drained
2 sheetsSpring roll rice paper
¼ cupThinly chopped cucumber
1Carrot, thinly sliced
¼ cupShredded purple cabbabe
½Avocado, sliced
¼ cupChopped cilantro
¼ cupChopped fresh mint leaves
Peanut sauce ingredients:
¼ cupCreamy peanut butter
2 teaspoonsSoy sauce
1 tablespoonHoisin sauce
2 tablespoonsWarm water
Chopped peanuts


To make the salad:

Cook rice noodles according to package instructions and set aside.

Place drained Wild Planet Wild Pink Shrimp in a small bowl.

Soak the rice paper according to package instructions. Lay one of the sheets down completely flat.

Towards the bottom of the sheet, layer half each of the shrimp, cucumber, carrot, cabbage, avocado, cilantro and mint leaves in a line.

Roll up tightly from the bottom of the rice paper, tucking in the filling as you roll. Once tightly rolled, cut in half. Repeat process with remaining rice paper and ingredients.

To make the peanut sauce:

In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, and warm water.

Sprinkle a few chopped peanuts on top.

Makes 1 serving.

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