Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Ingredients: 227 g (1/2 of 454-g pkg.) thin rice noodles, uncooked; 1/3 cup Kraft Asian Sesame Dressing; 3 cups loosely packed Boston lettuce, cut into thin strips; 1/2 cup fresh mint, chopped; 1/2 cup fresh cilantro, chopped; 4 green onions, chopped; 1 cup warm water; 12 round rice paper sheets (8-1/2 inch); 1 lb. (450 g) cooked cleaned medium shrimp, cut lengthwise in half; 3/4 cup Miracle Whip Original Spread; 2 Tbsp. Sriracha sauce (hot chili sauce); 3/4 cup chopped dry roasted peanuts

12 ingredients

11 steps

Ingredients

227 g (1/2 of 454-g pkg.) thin rice noodles, uncooked
1/3 cup Kraft Asian Sesame Dressing
3 cups loosely packed Boston lettuce, cut into thin strips
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
4 green onions, chopped
1 cup warm water
12 round rice paper sheets (8-1/2 inch)
1 lb. (450 g) cooked cleaned medium shrimp, cut lengthwise in half
3/4 cup Miracle Whip Original Spread
2 Tbsp. Sriracha sauce (hot chili sauce)
3/4 cup chopped dry roasted peanuts

Directions

1

Prepare rice noodles as directed on package; drain.
2

Rinse under cold water; drain well.
3

Place noodles in large bowl; stir in next 5 ingredients.
4

Fill pie plate with warm water; submerge rice paper, 1 sheet at a time, 20 to 30 sec.
5

Remove rice paper from water; place on cutting board.
6

Place about 5 shrimp halves and 3/4 cup noodle mixture on rice paper.
7

Fold in opposite sides of paper, then roll up burrito style.
8

Place, seam side down, on platter.
9

Repeat with remaining rice paper, shrimp and noodle mixture.
10

Mix Miracle Whip and chili sauce until blended.
11

Serve spring rolls with Miracle Whip sauce and nuts.