| 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.
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