Shrimp and Vegetable Spring Rolls | Club House

Ingredients

• 1/4 cup (60 ml) lime juice
• 2 tbsps (30 ml) Fish Sauce
• 2 1/2 tsps (12 ml) sugar
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) ginger ground
• 1/2 tsp (2 ml) red pepper crushed
• 1/2 bundle (55 g) Thin Rice Noodles
• 8 round rice paper wrappers
• 1/2 small seedless cucumber peeled and cut into thin strips
• 1 1/4 cups (300 ml) shredded carrots
• 1/3 cup (75 ml) roasted unsalted peanuts chopped
• 2/3 cup (150 ml) fresh cilantro leaves
• 1/2 pound (250 g) cooked jumbo shrimp peeled and deveined, halved lengthwise
• Sweet Red Chili Sauce