Shrimp Summer Rolls Recipe | Shrimp Recipes - Fulton Fish Market

Ingredients

• 2 pounds shrimp
• 2 ounces rice vermicelli or thin rice noodles
• 16 dried rice paper wrappers (about 8 inches in diameter)
• 5 cups shredded iceberg or Bibb lettuce (about 10 leaves)
• handful each of mint, cilantro and basil leaves
• 1 carrot, cut in half lengthwise and julienned
• 1 large cucumbers, peeled, cut in half lengthwise, seeds removed and julienned
• 1 red pepper, seeds removed and julienned
• 1 block firm tofu, drained and thinly sliced
• 1 avocado, sliced sliced
• 2 scallions, thinly sliced
• ¼ cup creamy or crunchy peanut butter
• 1 Tablespoon hoisin sauce or honey
• 2 teaspoons soy sauce
• 1 teaspoon Sriracha, optional
• 2 Tablespoons warm water