crisp vegetables, fresh herbs, tender shrimp, and delicate rice noodles, add your own veggie.... bean sprouts, lettuce, snow peas, avocado,
fresh basil, mint, or add cooked pork or chicken, tofu and bell pepper.
Spring Rolls 8 clear, edible rice paper sheets ½ lb. cooked, peeled, deveined shrimp, shopped if desired 1 cup grated carrots 2 cups shredded cabbage 1 cup cooked rice vermicelli noodles 1 bunch cilantro, washed Preparation
Spring Rolls: Dip a sheet of rice paper wrapper into a pan of warm water until rehydrated, about 5 seconds. Lay on a clean, flat work surface. 2. Lay a small amount of shrimp, carrot, cabbage, vermicelli and cilantro down the middle of the rice paper sheet. 3. Carefully roll the spring roll burrito-style, tucking in the sides, and folding the closes part of the rice paper towards the opposite end. Use caution when rolling, if rolled to tightly the spring roll will split. 4. Place completed spring rolls on a plate, serve immediately with dipping sauce.
And now for the Irresistible Peanut Dipping Sauce. Duke’s Mayo adds rich flavor and creamy texture to dynamic ingredient that hits each of the five flavor profiles: savory flavor from p/butter, sweetness from honey, earthy and spicy notes from garlic and red pepper flakes, saltiness from soy sauce, and tartness from rice vinegar. The rich flavor is the perfect complement to light and airy fresh spring rolls.
Dipping Sauce: Mix then chill clove garlic, minced ½ cup peanut butter ¼ cup Duke’s Mayonnaise 1 Tbsp. soy sauce 2 Tbsp. seasoned rice vinegar 1 tsp. honey 1 tsp. red pepper flakes 2 green onions, finely chopped