Shrimp Spring Rolls

Like every other roll, prepping the ingredients is most of the cooking. The rolling part is easy, but some might not say so with spring rolls. The rice wrap is very temperamental, too wet or too dry will make your roll look crappy, or worse, break apart.  However, I still enjoy making and eating them, especially on a nice sunny day. =) 


Ingredients:

• Rice wrapper
• Vermicelli
• Shrimp
• Raw peanuts
• Hoisin sauce
• Lime, salt, pepper, garlic
• Chili sauce (optional)
• Mints
• Cilantro
• Iceberg lettuce

Directions: 

1. Place a half full of water pot on the stove top. Set to high until the water boils.
2. Add the dry vermicelli in the pot. Cook until soften. Then set aside.
3. In another pot add about 1/2 cup of water and cook the shrimp until they're pink/orange.
4. In a small sauce pan, toast the peanuts.
5. In another small sauce pan, add olive oil and garlic, once there's a burnt garlic smell, add the hoisin sauce, squeeze of lime juice, salt, pepper, and chili sauce if you like it spicy.
6. Crush the peanuts with something heavy, then sprinkle it on the sauce.
7. For the veggies, wash and slice them how you want it, I just peel them and place it in the roll.
8. Now you're ready for wrapping, wet a sheet of rice paper, completely, let it sit on a plate for about 30 seconds before rolling.
9. In the center of the rice paper, place the vermicelli then the veggies on top, above it lay down the shrimps. Fold the right and left flap of rice paper in towards the center, then roll from the bottom up. Voila, there's your spring roll.  Dip in sauce then omm nom nomm =)