Crispy Shrimp Egg Rolls
Crispy Shrimp Egg Rolls
Ingredients
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
Sauce:
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
Procedure
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
