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Spring Rolls

Delightfully refreshing and light appetizer.

Ingredients

  • 8 oz. Rice Noodles
  • 10 Spring roll wrappers
  • 30 Baby Shrimp; 3 per roll
  • 2 cups Red Cabbage shredded You may have some left over.
  • 1 cup Grated carrot
  • 1 cup Finely sliced scallion
  • 1 lge. English cucumber, thinly sliced
  • 30 Pineapple chunks; 3 per roll
  • Basil Generous portion per roll
  • Mint Generous portion per roll

For the Peanut dipping Sauce

  • 1/2 cup Peanut butter Smooth, like Jif or Skippy
  • 1/4 cup Warm water
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Thai sweet chili sauce
  • 1 Tbsp. Hoisin
  • 1 Tbsp. Ponzi citrus seasoned sauce
  • 1/4 tsp. Ground ginger
  • 1/4 tsp. Garlic powder

Instructions

  • Slice the cabbage and, scallions. Grate the carrots. Chop mint and basil.
  • Rehydrate rice noodles per package directions. Douse with olive oil to prevent from sticking.
  • Rehydrate the spring roll wrappers one at a time.
  • Lay out the wrapper and add shrimp, cabbage, carrot, scallion and pineapple. Top with basil and mint.
  • Start by folding in the side pieces and then roll starting with long edge until it is tightly fitted into a little log.

To make the sauce

  • Add all ingredients to a food processor and blend until well combined. Taste and adjust seasoning and consistency. Add more water if too thick. Add more ginger is it needs a little heat.