Ingredients
- Shrimp Peeled, deveined, and cooked.
- Romaine Lettuce leafs with rib removed
- Carrot cut into match sticks
- Cucumber cut into match sticks
- Mint Leaves (Optional)
- Rice paper
- Cilantro, top part of stem with leaves. Thick bottom stem removed
- Hoisin sauce Lee Kum Kee Hoisin Sauce, 20 oz
- Siracha sauce Huy Fong Sriracha Hot Chili Sauce, 28 Oz
Directions
After all the prep is done and the ingredients are ready. Fill a 9×13 cake pan with warm water and take a piece of the rice paper a soak it for about 20 – 40 seconds until it softens then lay the softened rice paper flat on a plate. Put 3-4 of the cooked shrimp across the rice paper, then put the lettuce leafs on top of the shrimp, then the carrot, cucumber, a few mint leaves then about 3 sprigs of cilantro. Pick up one side of the rice paper and gently stretch it over all the items you just stacked on it and try to get it a little tight and start to roll it up. When you have it about half way rolled fold over the sides, then finish rolling it up. It should end up looking like the picture. After you have all the spring rolls done, you can make the sauce. Put one part Hoisin sauce and 3 parts Siracha sauce into a small bowl and mix. Then put some of the sauce on the plate and serve with the spring rolls. For vegan or vegetarian versions just leave out the shrimp.