{"id":22705,"date":"2020-07-01T04:00:00","date_gmt":"2020-07-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/shrimp-spring-rolls-with-peanut-dipping-sauce-17365839\/"},"modified":"2025-07-08T09:02:09","modified_gmt":"2025-07-08T09:02:09","slug":"shrimp-spring-rolls-with-peanut-dipping-sauce-17365839","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/shrimp-spring-rolls-with-peanut-dipping-sauce-17365839\/","title":{"rendered":"Shrimp Spring Rolls with Peanut Dipping Sauce"},"content":{"rendered":"

INGREDIENTS<\/h2>

2 ounces Three Ladies Brand Vietnamese rice vermicelli
8 Three Ladies Brand 8.5-inch rice papers
Mixed greens
Fresh mint leaves
16 large cooked shrimp, peeled, deveined and cut in half
Peanut dipping sauce, for serving. Recipe here.<\/a><\/p><\/div>

PREPARATION<\/h2>

• Cook the vermicelli according to the package instructions. Set aside.
• Fill a large bowl with warm water. Dip 1 rice paper wrapper into the water 1 second to soften, then lay the wrapper flat on a work surface.
• Place a handful of mixed greens and mint across the center of the wrapper, leaving about 2 inches uncovered on 2 opposite sides. Top the greens with a neat row of 4 shrimp halves. Fold the 2 uncovered sides inward, then tightly roll the wrapper from a side covered with greens. Repeat with remaining rice paper wrappers.
• Serve with peanut dipping sauce.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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