SHRIMP SPRING ROLLS

 SHRIMP SPRING ROLLS

INGREDIENTS: RICE PAPER. BIB LETTUCE. 2 CUPS COOKED SHRIMP CUT UP. 1 THINLY SLICED CARROT. 1 THINLY SLICED ENGLISH CUCUMBER, 1/2 THINLY SLICED RED PEPPER, 1 CHOPPED UP SCALLION, 1/4 CUP EACH FRESH MINT, BASIL AND CILANTRO

MIX EVERYTHING TOGETHER. 

DIP THE PAPER IN WARM WATER UNTIL SOFTENED. PUT A PIECE OF LETTUCE AND 1/4 CUP OMIX INTO THE CENTER OF THE WRAPPER, FOLD THE SIDES IN AND ROLL IT UP. ONCE THEY ARE ALL ROLLED, PUT IN THE FRIDGE TO SET UP. REMOVE 30 MINUTES BEFORE SERVING.

SAUCE: 1 SHREDDED CARROT, 4 CLOVES CRUSHED GARLIC, 1 TSP SUGAR, 1/4 CUP WATER, 1/2 CUP RICE VINEGAR, 1 TBS CHILI GARLIC SAUCE, 1 CHOPPED SCALLION, 1/2 TSP FISH SAUCE, 1/8 CUP FRESH LIME JUICE. SAUCE PICTURED ON THE RIGHT.

OTHER SAUCE: 1/8 CUP LIME JUICE, 1 TBS SUGAR, 1/2 TSP FISH SAUCE, 1/8 CUP WATER, 4 CLOVES CRUSHED GARLIC. 1 TBS GARLIC CHILI SAUCE, 1 TBS HOISIN SAUCE, 1 TSP PEANUT BUTTER POWDER.