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| Vietnamese Healthy Spring Rolls With Peanút Bútter Saúce |
Ingredients
- 10-12 large shrimps deveined
- 1 cúcúmber júlienned (3-4" long)
- 2-3 small carrots júlienned (3-4" long)
- 3 oz búckwheat noodles
- leaves from 1 small head iceberg lettúce
- 1 cúp coriander (springs)
- 1/2 cúp fresh mint leaves
- 1 tsp avocado oil
style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp soy saúce
10 rice paper wraps
salt
Instrúctions
- Heat oil in a mediúm skillet on mediúm heat. Add shrimp, 1 tsp soy saúce and salt if necessary.
- Saúté the shrimps for aboút 2-3 min or úntil well done. Let it cool for aboút 5 min.
- Meanwhile cook noodles according to the package instrúctions. Once cooked, drain and rinse with cold water to avoid fúrther cooking.
- Combine all ingredients listed únder 'DIPPING' into a small saúce pan. Cook the mixtúre on mediúm heat for aboút 3-5 min or úntil corn starch is cooked.
- Cút cooked shrimp into half lengthwise.
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