Crispy Shrimp Egg Rolls

Crispy Shrimp Egg Rolls


12 pcs. Sarangani Bay Vannamei Shrimp, peeled, deveined, tail removed

8 pcs. Vietnamese rice paper

1 med. Carrots, peeled and shredded

1 med. Cucumber, peeled, deseeded and shredded

24 Mint leaves, washed and pat dry

12 Thai basil, washed and pat dry

120g Green ice lettuce, washed and pat dry

100g Rice stick noodles, soaked in hot water, drained


1/2 cup Peanut butter

1 tbsp. Soy sauce

1/4 cup Sugar

1/2 cup Coconut milk or evap milk

1/8 tsp. Dried chili pepper


In a saucepan, put 3 cups water to a boil. Drop shrimps and cook for 1 min. until shrimps turn pink.

On a clean chopping board, place rice paper. Moisten with warm water.

Lay lettuce, carrots, cucumber, shrimps, rice noodles, mint and basil leaves.

Roll and secure ends.

For the sauce, mix together peanut butter, soy sauce, sugar, milk and pepper.

Serve with spring roll

* Cooking Time: 25-30 mins

* Serving Size: Make 8 pieces