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Appetizers

Shrimp Spring Rolls

Shrimp Spring Rolls recipe
photo by:kraft
Mixing the noodle mixture with the sesame dressing adds flavor and a short-cut trick to filling these spring rolls.
time
prep:
30 min
total:
30 min
servings
total:
12 servings
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What You Need

1
pkg.   (7 oz.) thin rice noodles, uncooked
1/3
cup  KRAFT Asian Toasted 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.   cooked cleaned medium shrimp, cut lengthwise in half
3/4
cup  MIRACLE WHIP Dressing
2
Tbsp.  Sriracha sauce (hot chili sauce)
3/4
cup  chopped PLANTERS Dry Roasted Peanuts

Make It

PREPARE rice noodles as directed on package; drain. Rinse under cold water; drain well. Place noodles in large bowl; stir in next 5 ingredients.

FILL pie plate with warm water; submerge rice paper, 1 sheet at a time, 20 to 30 sec. Remove rice paper from water; place on cutting board. Place about 5 shrimp halves and 3/4 cup noodle mixture on rice paper. Fold in opposite sides of paper, then roll up burrito style. Place, seam side down, on platter. Repeat with remaining rice paper, shrimp and noodle mixture.

MIX MIRACLE WHIP and chili sauce until blended. Serve spring rolls with MIRACLE WHIP mixture and nuts.

Kraft Kitchens Tips

Assembly
The rice paper sheets become soft and sticky once they have been submerged in water. Moisten individually as directed in recipe just before filling.
Substitute
Substitute KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Lite Dressing for the regular MIRACLE WHIP.
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