Discover how mixing the noodle mixture with sesame dressing is a short-cut trick to filling Shrimp Spring Rolls. Try these Shrimp Spring Rolls tonight!
What You Need
Original recipe yields 12 servings
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
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Let's 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.
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 KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Lite Dressing for the regular MIRACLE WHIP.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.