Fresh Spring Rolls

This is my husband and my daughter favorite,very light,healthy and minty refreshing. Combined with the peanut hoisin sauce is the all time party appetizer.


12 cooked,peeled shrimp butterfly into two(lay the shrimp flat and cut it into horizontal )
leaf lettuce,matchsticks carrots,mint
boiled  and rinsed rice noodles
vietnamese rice paper
a bowl of warm water


1.wash and dry all the veggies
2.on a clean plate lay all the ingredients
3.dip the rice paper roll in warm water until pliable spread it on a plate.lay 3 shrimp on the rice paper then lettuce carrot sticks then mint.
4.fold the side first then the bottom part make sure its tight  then roll it gently,place on a dish and cover with plastic wrap
5.chill before serving


Peanut Hoisin Sauce


1T.cornstarch
3Tsmooth peanut butter
2T.hoisin sauce.
3/4c.water
1t.sesame oil
a dash of hot sauce
3T brown sugar

1.cook and blend all ingredients until thicken serve  it at room temperature with the spring rolls.