Ingredients
Scale
- 16 pieces Tiki Island Shrimp (1008627)
- 4 oz dried rice vermicelli
- 16 (8½ in.) round rice paper wrappers
- 32 medium fresh mint leaves
- 32 fresh basil or Thai basil leaves
- 2 Serrano chiles, stemmed, halved, seeds removed and julienned
- 1 medium English cucumber, peeled and cut into sticks (¼ x ¼ x 2½ inch)
- 3 medium scallions, quartered length-wise, then cut crosswise into 2½-inch pieces
- 1 large carrot, matchstick cut
- 1 red/green pepper, matchstick cut
Peanut sauce
- ¾ cup natural creamy peanut butter
- â…” cup water
- 3 tbsp hoisin sauce
- 2 tbsp freshly squeezed lime juice
- 4½ tsp soy sauce
- 1 tbsp granulated sugar
- 2¼ tsp chili garlic paste
- 1 medium garlic clove, mashed to a paste
- ½ tsp toasted sesame oil
Instructions
- Whisk all sauce ingredients together.
- Cook the Tiki Island Shrimp and rice noodles according to package directions..
- Place a clean, damp kitchen towel on a work surface. Fill a large bowl with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
- Working quickly for each roll, lay down 2 mint leaves, 2 basil leaves, rice noodles, half the veg you would like to use, shrimp and rest of veg.
- Roll into a tight wrap using the same technique you would use for rolling a burrito. Serve with dipping sauce.
Tip: For more variety, replace Tiki Island Shrimp with other proteins such as grilled fish or scallops.
Notes
