Shrimp Spring Rolls

Step 1

Slice the 1 cucumber and 1 carrot into thin matchsticks. Slice the 16 cooked shrimp in half lengthwise. Set aside.

Step 2

In a small bowl, whisk together the 0.25 cup hoisin sauce, 2 tbsp peanut butter, and 2 tbsp water until smooth. Set aside.

Step 3

Fill a large shallow dish with warm water. Dip 1 rice paper wrapper in the water for about 10 seconds, until just pliable.

Step 4

Lay the wrapper on a clean surface. Place 1 lettuce leaf, a few cucumber and carrot matchsticks, and 4 shrimp halves in a row near the bottom edge.

Step 5

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

Step 6

Serve the spring rolls immediately with the dipping sauce on the side. If making ahead, cover with a damp towel to keep them soft.

Step 7

Enjoy your fresh and crunchy shrimp spring rolls!