| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Home5 | 1 | servings |
INGREDIENTS
| 8 | Spring roll wrappers | |
| 1/4 | c | Hoisin sauce |
| Lettuce | ||
| 1 | c | Chinese noodles – cooked |
| 1 | tb | Soy sauce |
| 1 | tb | Sesame oil |
| 1/2 | c | Bean sprouts |
| 1/2 | c | Shredded cabbage |
| 1/2 | c | Shredded carrots |
| 1/2 | lb | Cooked and cut shrimp |
| 1/2 | c | Cilantro |
| 1/4 | c | Scallions |
| 1 | c | Rice wine vinegar |
| 2 | tb | Soy sauce |
| 2 | tb | Sesame oil |
| 1/2 | ts | Red pepper flakes |
| 1/4 | c | Scallions – chopped |
INSTRUCTIONS
DIPPING SAUCE Directions: Submerge each of the spring roll wrappers in hot water until soft and pliable, about 10 seconds. Remove and drain on a kitchen towel. To assemble, brush each wrapper with 1 tsp. of the hoisin sauce. Lay a leaf of lettuce in the center of each wrapper. In a small bowl, toss together the noodles, soy sauce and sesame oil. Place 1 T. of the noodle mixture into the center of the lettuce leaf. Sprinkle 1 T. of each of the bean sprouts, cabbage, and carrots on top. Place a piece of shrimp down through the center of the roll. Sprinkle with cilantro and scallions. Fold both ends of the wrapper in and roll to form an egg roll shape. Serve soft, or lightly brown in a skillet in 1 T. olive oil. Combine the ingredients for the dipping sauce. Chill sauce and serve with spring rolls. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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