Spring is here and it is the perfect time share a dish that is beloved world-wide – Spring Rolls! A classic and refreshing Vietnamese dish, these spring rolls combine fresh vegetables, shrimp and customary garnishes to complement any springtime gathering. A family favorite in the Bledsoe house, these are easy and simple for kids of all ages to make and enjoy.
Spring Rolls with Hoisin-Peanut Dipping Sauce
PHOTOS BY GIGGLE MAGAZINE
Ingredients
- 1 pound deveined shrimp
- 1 package rice vermicelli
- 1 bunch of fresh mint, washed
- 1 bunch of fresh parsley, washed
- 2 seedless cucumbers, washed
- 1 package rice paper
- 1 head bibb lettuce, washed
- 2 tablespoons creamy peanut butter
- 1 tablespoon olive oil
- Fresh chives
- 2 cloves garlic, crushed
- Sriracha sauce
- 1 cups hoisin sauce
Shrimp:
Boil clean and deveined shrimp until done, about 3 to 5 minutes. Take off heat and leave covered.
Prepare rice noodles according to package. Set aside.
Dipping sauce:
Add creamy peanut butter, hoisin sauce and   cup water to a saucepan over medium heat. Whisk until smooth and completely blended. The sauce will thicken up as it stands.
Garlic topper for hoisin sauce:
Combine garlic and olive oil in small saucepan on high heat. Stir until garlic is browned, then take off heat immediately.
To serve:
Place hoisin sauce in bowls, and top with garlic topper and Sriracha sauce.
Prepare plates with bibb lettuce, chives, mint, parsley, cucumbers, rice paper (dry), rice noodles and shrimp. Fill a bowl with warm water; make sure it is large/deep enough to dip rice paper in. Set on table with plates.
See photos below.
