Shrimp Peanut Salad Rolls (Printable Recipe)

Tender shrimp, crisp carrots, bundles of fresh herbs, and noodles wrapped up in rice paper, all ready for a tasty peanut sauce dip.

# Ingredients You'll Need:

→ Salad Rolls

01 - 6 rice paper rounds, 21 cm wide
02 - 1 cup shredded carrots
03 - 1 cup cooked rice vermicelli (thin variety)
04 - 9 big shrimp, shells off and cleaned
05 - 3 tablespoons chopped fresh basil
06 - 33 grams roughly chopped cilantro
07 - 3 tablespoons fresh mint, chopped

→ Peanut Dipping Sauce

08 - 1 tablespoon water
09 - 2 tablespoons hoisin or black bean sauce
10 - 1 tablespoon smooth peanut butter
11 - 0.5 tablespoon honey or white sugar
12 - 0.5 tablespoon squeezed lime juice
13 - 1 tablespoon chopped roasted peanuts

# Steps to Follow:

01 - Mix up the hoisin, peanut butter, honey, lime juice, and water in a small bowl. Stir it all until super smooth. Add chopped peanuts on top right before dipping.
02 - Roll up your wrapper by folding the bottom edge over your fillings first, then roll it up snugly but not too tight. Fold those sides in halfway through. If it's not bending easy, use a little water with your fingers to make the wrapper soft.
03 - Pop two spoonfuls of noodles across the center of the softened sheet. Place three shrimp halves (pink side down) above the noodles. Add two spoonfuls carrots below. Finish with a spoon of cilantro, half a spoon basil, and half a spoon mint leaves.
04 - Pour warm water in a big shallow bowl, just about a couple inches deep. Dunk one wrapper quickly in the water (or as your package says). Shake it off and lay it flat on a dry spot.
05 - Get another pot of water bubbling hot, throw in the rice noodles, and let 'em cook for about two minutes till soft. Drain them well and put aside.
06 - Fill a pot with water, bring it to a crazy boil, and drop in the shrimp. Boil about five minutes. Quickly toss shrimp in cold water to chill them quick. Slice every shrimp right down the middle, longways.

# Extra Tips:

01 - Make sure everything’s dry before rolling or your wrapper could tear.
02 - Switch things up! Toss in tofu, lettuce, chicken, cucumber, or even avocado if you’re feeling fancy.
03 - Different brands of rice paper may act funny, so double-check the soak instructions on your package.
04 - Eat these fresh for best taste, but if you have extras, stash them sealed in the fridge for no more than a day.
05 - Got extra peanut sauce? Dunk chicken skewers or noodles in it later.

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