6-8 spring roll wrappers (8 inch diameter)
1 cup cellophane bean thread noodles, cooked according to package directions
8-12 shrimp, cooked, deveined, remove tails and cut in half
Veggies (2 or more of the following):
- 1 carrot, cut in matchsticks
- 1/2 cucumber, cut in matchsticks
- 1/2 red pepper, cut into matchstick size pieces
- 2-3 green onions, thinly sliced (tops included)
- shredded lettuce or spring mix lettuce or napa cabbage, thinly sliced
- Fresh herbs (such as cilantro, flat leaf parsley, mint leaves, Thai basil)
Place completed spring roll on a wet paper towel and cover with a wet paper towel to keep them moist. Finish making spring rolls, being careful not to stack them on top of each other or they will stick and rip a hole in the rice wrapper.
Once completed, you can keep for a few hours in the refrigerator, but be certain that the paper toweling remains moist. Prepare the dipping sauce (below), which can also be made ahead of time.
**Note: sometimes I place the dipping sauce right into the spring rolls instead of making it separately. The photo above shows the spring rolls with the sauce inside.
Spicy Peanut Dipping Sauce
2 Tbsp. Chunky or smooth peanutbutter
1/4 c.Hoisin Sauce
water or lime juice to thin
Squirt of Sriracha (adjust to heat level - start small and build)
Fresh Ginger, finely diced
Red Pepper flakes
Mix peanutbutter and hoisin sauce. Slowly add water or lime juice to thin its consistency. add hot sauce and chopped ginger. When you reach the consistency and flavors you like, place in small bowls for dipping and top with chopped peanuts and, if desired, red pepper flakes. Stir before dipping your spring roll into it.