Ingredients
200 g Rice noodles
1 tsp sesame oil
1 carrot
1 cucumber
1 avocado
½ cup fresh basil
½ cup fresh mint
600 g shrimp
½ cup peanut butter
2 tbsp sweet chilli sauce
1 tbsp sriracha sauce
1 lime
1 tbsp rice vinegar
1 tbsp soy sauce
3 scallions
1 garlic
Directions
Step 1
Cook the shrimp however you like then let them cool . Cover the vermicelli rice noodles with hot water and let soak 5 minutes then strain rinse with cold water and drizzle sesame oil over the noodles and toss
600 g shrimp
200 g Rice noodles
1 tsp sesame oil
Step 2
Cut the carrot cucumber avocado and scallions into thin strips then chop the mint and basil then dip rice paper into a dish of water for 2 seconds add some noodles just off Centre followed by cucumber carrot avocado scallions shrimp mint and basil then fold over roll and tuck in the sides and roll tightly . Repeat until all the rolls are done
1 carrot
1 cucumber
1 avocado
½ cup fresh mint
½ cup fresh basil
3 scallions
600 g shrimp
Step 3
Add peanut butter rice vinegar sweet chilli sauce sriracha sauce juice of one lime soy sauce and 1 clove grated garlic then mix together then dip the rolls in and enjoy
½ cup peanut butter
2 tbsp sweet chilli sauce
1 tbsp sriracha sauce
1 lime
1 tbsp rice vinegar
1 tbsp soy sauce
1 garlic
