Makes 1 serving
Summer Roll Ingredients
1/3 cup Vermicelli rice noodles
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
2 sheets summer roll rice paper
1/4 cup thinly chopped cucumber
1 carrot, thinly sliced
1/4 cup shredded purple cabbage
1/2 of an avocado, sliced
1/4 cup chopped cilantro
1/4 cup chopped fresh mint leaves
1/4 cup creamy peanut butter
2 tsp soy sauce
1 Tbsp hoisin sauce
2 Tbsp warm water
Chopped peanuts for topping
Cook rice noodles according to package instructions and set aside. Place drained Wild Planet Wild Pink Shrimp in a small bowl. Soak the rice paper according to package instructions. Lay one of the sheets down completely flat.
Towards the bottom of the sheet, layer half of each of the shrimp, cucumber, carrot, cabbage, avocado, cilantro and mint leaves in a line. Roll up tightly from the bottom of the rice paper, tucking in the filling as you roll. Once tightly rolled, cut in half. Repeat process with remaining rice paper and ingredients.
For peanut sauce, in a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, and warm water. Sprinkle a few chopped peanuts on top.