Thai Shrimp Fresh Spring Rolls

by Julie Drinkwater


1 pkg spring roll rice paper wrappers
1 bunch bean thread noodles
1 cucumber peeled, seeded and cut julienned
1/2 lb small cooked shrimp, cut in half
4 Tbls cilantro chopped
2 Tbls mint chopped
4 cups shredded cabbage
1 carrot cut julienned
1 bunch scallions cut in skinny strips lengthwise and about 2" long
Large bowl of hot water

Directions:
Soak bean thread noodles, drain and set aside.  Chop cucumber, carrot, cabbage, herbs, scallion and shrimp and layout on workspace. Place one wrapper at a time into pan of water. Let rest until it is soft.  Lay wrapper onto workspace and place a few of everything onto wrapper in the same direction. I start with shredded cabbage, approx 1 Tbls bean thread noodles, cucumber, carrots, herbs, onions, and shrimp.  Fold sides in and then roll up.


Peanut Curry Sauce

1/2 can Lite coconut milk
3/4 cup peanut butter
1 Tbls Red curry paste
1 Tbls fish sauce
1 Tbls lime juice
1 Tbls crushed garlic
1 Tbls chili sauce

Mix all ingredients.  Add more coconut milk to desired consistency for spooning onto rolls.