Shrimp Spring Rolls with Hoisin Peanut Dip
No need to overpay for springs roll anymore! The homemade version is so easy and much tastier!
|1 pound||medium shrimp, peeled and deveined|
|1 tablespoon||olive oil|
|kosher salt and freshly ground black pepper, to taste|
|12||(16-cm) rice paper wrappers|
|1 cup||baby spinach|
|4 ounces||cooked vermicelli|
|1/2 cup||shredded red cabbage|
|1||carrot, peeled and julienned|
|2 tablespoons||peanut butter|
|1 teaspoon||rice vinegar|
|1/2 teaspoon||sesame oil|
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the dipping sauce, whisk together hoisin, peanut butter, rice vinegar and sesame oil in a small bowl; set aside.
Place shrimp onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before slicing into half lengthwise.
Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place spinach in the center of each wrapper and top with vermicelli, red cabbage, cucumber, carrot and shrimp.
Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
Serve immediately with hoisin peanut dip.