Fresh Shrimp Spring Roll Recipe | City Fish Market | CT

Ingredients

• For the Spring Rolls:
• 12 rice paper wrappers
• 1 pound of 36/40 count medium shrimp, peeled, deveined and cooked
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 cup cooked rice noodles (optional)
• Fresh mint leaves
• Fresh basil leaves
• Fresh cilantro leaves
• For the Peanut Dipping Sauce:
• 1/4 cup peanut butter
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1-2 tablespoons water (to thin, if needed)
• 1/2 teaspoon Sriracha to taste