Not your everyday fare, these Asian shrimp, herb and noodle wraps will delight your friends and family with their bold, fresh flavors. The tangy peanut sauce acts as the perfect foil for these no-cook rolls.
| 1/4 cup creamy peanut butter | 3 ounces rice stick noodles | |
| 1 tablespoon toasted sesame oil | 16 cilantro sprigs, cleaned | |
| 1 tablespoon soy sauce | 12 whole mint leaves, cleaned | |
| 1 teaspoon rice wine vinegar | 16 whole basil leaves, cleaned | |
| 4 tablespoons water | 1 cucumber, peeled, seeded and julienned | |
| 1 teaspoon ginger, peeled and grated | 1 cup carrot, grated | |
| 1 teaspoon crushed red pepper | 1/2 cup scallion greens, sliced | |
| 8 spring roll rice paper wrappers | 2 red lettuce leaves, washed and each quartered | |
| 12 medium-sized shrimp, cooked, peeled and split in half lengthwise |
Soak rice noodles in very hot tap water for 15 minutes, until soft. Rinse with cold water and drain.
Meanwhile, add peanut butter, sesame oil, soy sauce, vinegar, water, ginger and crushed red pepper into a bowl and mix well. Add more water if you’d like a thinner sauce. Set aside.
Add hot water to a shallow baking dish. Drop a rice wrapper into the water for 30 to 45 seconds until the wrapper is soft and malleable. Take it out and place on a clean work surface.
Place 3 shrimp halves, cut side up, along the lower third of the wrapper. Add a 1/4 cup of the rice noodles, then sprinkle the scallions on top. Proceed to layer with the carrots, cucumbers, 2 mint leaves, 2 basil leaves, 2 sprigs of cilantro and 1 quarter of red lettuce leaf.
Fold the bottom of the wrapper over the filling, then tuck the sides of the wrapper in towards the middle (like you would a burrito). Proceed to roll up to the top.
Serve rolls, seam side down and cut in half, with the peanut sauce on the side.