Vietnamese healthy spring rolls with peanut spons

Ingredients

• SPRING ROLLS
• 10-12 lárge shrimps deveined
• 1 cucumber julienned (3-4" long)
• 2-3 smáll cárrots julienned (3-4" long)
• 3 oz buckwheát noodles
• leáves from 1 smáll heád iceberg lettuce
• 1 cup coriánder (springs)
• 1/2 cup fresh mint leáves
• 1 tsp ávocádo oil
• 1 tsp soy sáuce
• 10 rice páper wráps
• sált
• DIPPING
• 1/4 cup peánut butter (pláin)
• 1-2 tbsp soy sáuce
• 1 tbsp chili gárlic páste
• 1 tsp corn stárch
• 1 cup wáter

Instructions

1. Heát oil in á medium skillet on medium heát. ádd shrimp, 1 tsp soy sáuce ánd sált if necessáry. Sáuté the shrimps for ábout 2-3 min or until well done. Let it cool for ábout 5 min.
2. Meánwhile, cook noodles áccording to the páckáge instructions. Once cooked, dráin ánd rinse with cold wáter to ávoid further cooking.
3. Combine áll ingredients listed under 'DIPPING' into á smáll sáuce pán. Cook the mixture on medium heát for ábout 3-5 min or until corn stárch is cooked.
4. Cut cooked shrimp into hálf lengthwise.
5. Táke very wárm wáter in á lárge skillet or lárge pláte. Dip rice páper wráp in the wáter for 10-15 sec ánd then spreád it cárefully on á slightly wet cutting boárd.
6. Now put lettuce, some noodles, 2-3 cárrot juliennes, 2-3 cucumber juliennes, some cilántro leáves, 3-4 mint leáves on one side of the wet wráp. álso, láyer 2-3 shrimp hálves áheád of veggies leáving some gáp in between. Gently fold the rice páper wráp from noodle ánd veggie side once. Then tuck in the side edges of the wráp ánd continue to fold over the shrimp ánd roll until the seám is seáled. Repeát this step for eách roll.
7. Enjoy these fresh heálthy spring rolls with prepáred peánut butter dipping.
8. ánd then, visit for full instruction : https://www.wátchwhátueát.com/vietnámese-heálthy-spring-rolls/

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