Fresh Spring Rolls with Shrimp and Vietnamese Coriander
- 2 oz Rice Noodles, cooked and chilled
- 8 each Rice Paper wrappers
- 8 each Shrimp, cooked, peeled, deveined, split
- 1 Tbsp Basil, rough chopped
- 1 Tbsp Mint, rough chopped
- 3 Tbsp Vietnamese Coriander, rough chopped
- 2 each Lettuce leaves, Greenleaf
- 16 each Chives
Dip wrapper into warm water for about 2 to 3 seconds to soften. Remove wrapper from water and lay flat on cutting board. Place 2 shrimp halves in middle of wrapper in a row. Top the shrimp with a bit of the noodles, herbs, a quarter of the lettuce leaf, and 2 chives leaving about 2 inches from the sides. Rolling from the ends, fold inward and then roll the spring roll up so making a single roll. Place each roll onto a plate and cover with damp towel till all rolls are finished so as not to let them dry out.
Peanut Dipping Sauce with Vietnamese Coriander
- 3/4 cup Creamy Peanut Butter
- 3 ounces Water
- 3 tbsp Hoisin sauce
- 2 tbsp Ponzu sauce
- 1 tbsp Rice vinegar, unseasoned
- 1 tbsp Honey
- 2 tsp Siracha
- 2 tbsp Vietnamese Coriander, finely chopped
- 1 clove Garlic, mashed
- 1/2 tsp Toasted Sesame Oil
Whisk all ingredients together and whisk again before serving if separated.