Shrimp Summer Rolls - Cooking Contest Central

Ingredients

• 1 lb 31-40 count cooked shrimp, tails removed, cut in half long ways
• 1 – 6.75 oz package of rice stick noodles, soaked in hot water for 15-20 mins, drained well
• 1 Tbsp ginger paste
• 1 Tbsp lemon grass paste
• 2 Tbsp soy sauce
• 2 Tbsp sesame oil
• 2 Tbsp seasoned rice wine vinegar
• 2 Tbsp mirin
• 1 bunch scallions, finely chopped
• 8 oz package fresh snow peas, strings removed
• 2 cups finely shredded cabbage
• 1 cup finely shredded carrot
• 1 red bell pepper, finely julienned
• 32 large fresh mint leaves
• 16 spring roll wrappers
• ½ cup duck sauce
• Sriracha sauce, for garnish