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Appetizers

Shrimp Spring Rolls

Shrimp Spring Rolls recipe
photo by:kraft
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  Boston lettuce, cut into thin strips
1/2
cup  mint leaves, chopped
1/2
cup  fresh cilantro leaves, 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  chopped PLANTERS Dry Roasted Peanuts
3/4
cup  MIRACLE WHIP Dressing
2
Tbsp.  Sriracha sauce (hot chili sauce)

Make It

PREPARE rice noodles as directed on package. Drain; rinse under cold water. 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 rice paper, then roll up burrito-style. Repeat with remaining rice paper, shrimp and noodle mixture.

PLACE rolls, seam-side down, on platter. Serve with chopped peanuts and combined MIRACLE WHIP and chili sauce.

Kraft Kitchens Tips

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