10-12 large shrimps deveined
1 cucumber julienned (3-4" long)
2-3 pocket-sized carrots julienned (3-4" long)
3 oz buckwheat noodles
leaves from 1 pocket-sized caput iceberg lettuce
1 loving cup coriander (springs)
1/2 loving cup fresh mint leaves
1 tsp avocado oil
1 tsp soy sauce
10 rice newspaper wraps
1/4 loving cup peanut butter (plain)
1-2 tbsp soy sauce
1 tbsp chili garlic paste
1 tsp corn starch
1 loving cup water
- Heat fossil oil inwards a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce in addition to tabular array salt if necessary. Sauté the shrimps for virtually 2-3 instant or until good done. Let it cool for virtually v min.
- Meanwhile ready noodles according to the bundle instructions. Once cooked, drain in addition to rinse amongst mutual frigidness H2O to avoid farther cooking.
- Combine all ingredients listed nether 'DIPPING' into a pocket-sized sauce pan. Cook the mixture on medium oestrus for virtually 3-5 instant or until corn starch is cooked.
- Visit Vietnamese Healthy Spring Rolls amongst Peanut Butter Sauce @ watchwhatueat.com for amount instructions.