Projo Football Food and Spirits

I love spring rolls, egg rolls, any rolls with a cold beer at game time. Here's
It’s easy to these easy finger foods, thanks to San-J’s Thai Peanut Sauce, a blend of peanuts, garlic and San-J’s premium Shoyu soy sauce.

Vietnamese Spring Rolls Recipe

8 ounces fresh raw medium shrimp, deveined and tails removed
8 large round rice paper wrappers
8 ounce package rice vermicelli noodles, cooked according to package instructions
1 large carrot, julienned thinly
3 tablespoons fresh basil, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh cilantro, chopped
4 leaves Romaine lettuce, chopped
½ cup San-J Thai Peanut Sauce

Directions: In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place it flat on a cutting board. In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total. Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute. Makes 4 appetizer servings.

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