A great summer appetizer that is fun to make and refreshing. Don’t forget the star of the dish is the dipping sauce, which elevates the taste.

Ingredients: 

Shrimp:

• 226 g shrimp
• 1/4 tsp salt

Veggies and other ingredients:

• 1/8 red leaf lettuce
• 1/2 bunch mint
• 10 dried spring roll wrapper (rice paper)
• 113g dried vermicelli

Peanut dipping sauce: 

• 2 tbsp vegetable oil
• 8 cloves of minced garlic
• 8 tbsp hoisin sauce
• 2 tbsp peanut better
• 1 cup of water
• 1/2 cup of crushed peanuts

Instructions: 

1. Boil water in a small pot with salt. Add peeled and deveined shrimp, boil for about 2 min (time depend on the sizes of the shrimp). or until the they turn color. Drain and run under cold water.
2. Cook vermicelli according to package instructions.
3. Star of dish is the dipping sauce, sauté garlic in oil until fragrant. Add in hoisin sauce, peanut butter, and water. Mix well.
4. Bring to a boil then turn off the beat and pour into a bowl. Sprinkle crushed peanuts.
5. Soak rice paper in warm water for 5 seconds (timing according to package instructions).
6. Lay rice paper on flat surface, and wait for 30 secs (timing according to package instructions).
7. Add lettuce, mint and noodles near the bottom of the rice paper.
8. Fold on right and left sides. Then fold the bottom up. Add 1-2 shrimp.
9. Continue to roll to complete the spring roll. Enjoy!