No need to overpay for springs roll anymore! The homemade version is so easy and much tastier!
Ingredients
1poundmedium shrimp, peeled and deveined
1tablespoonolive oil
Kosher salt and freshly ground black pepper, to taste
1216-cm rice paper wrappers
1cupbaby spinach
4ouncescooked vermicelli
½cupshredded red cabbage
1cucumber, julienned
1carrot, peeled and julienned
For the Hoisin Peanut Dip
¼cuphoisin
2tablespoonspeanut butter
1teaspoonrice vinegar
½teaspoonsesame oil
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the dipping sauce, whisk together hoisin, peanut butter, rice vinegar and sesame oil in a small bowl; set aside.
Place shrimp onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before slicing into half lengthwise.
Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place spinach in the center of each wrapper and top with vermicelli, red cabbage, cucumber, carrot and shrimp.
Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.