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Fresh Spring Rolls




Source of Recipe


Good Things Utah
Fresh Spring Rolls

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/84/2011/06/28/05/27/d0c8c7e820ed2daf1d582eab95331677.dqllkzvnjcxnezqhrocj.jpg


by: Thai Siam


6 oz Iceberg lettuce
½ oz Carrot shredded
3 branch Cilantro (to taste)
2 branch Mint (to taste)
2 shrimp
2 oz Rice noodles (cooked)
2 Fresh spring roll skins (Rice paper)
Sauce: 2 Tbsp. Hoisin sauce
1 Tbsp. Plum sauce
1 Tbsp. Sugar
1 Tbsp. Peanut butter
1 Tbsp. Soy sauce
3 Tbsp. Water

Sauce
Place all sauce ingredients into sauce pan. Heat at low temperature to dissolve sugar. Mix thoroughly. Set aside to cool. Garnish ground peanut if desired.

Fresh Roll

Boil water in pan and cook rice noodles until soft. Rinse with cold water and set aside. Boil shrimp until cooked, cut in half length wise, allow to cool. Shred lettuce, carrot and cilantro and mix together. Dip rice paper into boiling water for just a second. Make sure all surface of rice paper gets into the boiling water. Lay out rice paper on board. Place noodles on one side of rice paper. Add lettuce mixture on top of noodles. Add shrimp. Add 3-4 mint leaves. Roll from short side to the middle of rice paper. Fold in both sides and continue rolling to far edge. Serve sliced in half with sauce on the side.