10-12 large shrimps deveined
1 cucumber julienned (3-4″ long)
2-3 small carrots julienned (3-4″ long)
3 oz buckwheat noodles
leaves from 1 small head iceberg lettuce
1 cup coriander (springs)
1/2 cup fresh mint leaves
1 tsp avocado oil
1 tsp soy sauce
10 rice paper wraps
1/4 cup peanut butter (plain)
1-2 tbsp soy sauce
1 tbsp chili garlic paste
1 tsp corn starch
1 cup water
- Heat oil in a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for about 2-3 min or until well done. Let it cool for about 5 min.
- Meanwhile cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.
- Combine all ingredients listed under ‘DIPPING’ into a small sauce pan. Cook the mixture on medium heat for about 3-5 min or until corn starch is cooked.
- Visit Vietnamese Healthy Spring Rolls with Peanut Butter Sauce @ watchwhatueat.com for full instructions.