Salad Rolls

Salad Rolls

1 package rice vermicelli

1 package rice wrappers

½ cucumber, thinly sliced lengthwise

1 medium carrot, thinly sliced lengthwise

1 head of romaine lettuce, cut leaves in half

½ lbs. cooked shrimp, sliced in half lengthwise

2 green onions, sliced thinly lengthwise

a handful of cilantro

1 cup bean sprout

Mint (optional but highly recommended)

Dipping sauce (adjust amount according to taste)

2 tbsp hoisin sauce

2 tbsp peanut butter

½ - 1 tsp rice vinegar

¼ - ½ tsp sesame oil

½ -2 tsp siracha sauce (adjust for spiciness)

1. Cook the rice noodles according to the package directions. Drain and set aside.

2. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

3. Working quickly, lay 3-4 shrimp halves in a row, cut side up, just below the center of the wrapper, leaving about 1 inch of space on each side.

4. Place desired amounts of noodles, carrot, cucumber, green onion, cilantro, bean sprout, lettuce and mint onto the shrimp. Fold the right and left of the wrapper inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients upward.

5. Mix all the dipping sauce ingredients together. Dip salad in the sauce. Enjoy.

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