Summer Rolls:
8 rice papers
16 shrimp, cooked
1 cup spinach leaves, washed and dried
1 cup bean sprouts
1 cup shredded carrots
1 cup Chinese thread noodles, cooked according to package directions
1. Pour 1 cup of water in pie tin.
2. Soak each rice paper one at a time until soft--about 5 seconds.
3. In center of each softened rice paper, place 2 shrimp, 2 spinach leaves, 1/8 cup bean sprouts, 1/8 cup carrots and noodles.
4. Fold all four sides in like an envelope.
5. Cut in half and serve with Thai Peanut Sauce.
Thai Peanut Sauce:
1 cup creamy peanut butter
1 teaspoon soy sauce
1/4 cup coconut milk
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons brown sugar
1 teaspoon chili sauce
1 clove garlic
1. Put all ingredients in blender.
2. Pulse until smooth
3. Serve with Summer Rolls.
