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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, bring the 2 cups water to a boil. | 2. Add the shrimp and immediately remove the saucepan from the heat. | 3. Cover and poach until pink and opaque throughout, about 3 minutes. | 4. With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes. | 5. Drain and cut each shrimp in half lengthwise. | 6. Refrigerate until ready to use. | 7. In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes. | 8. Drain and return the noodles to the bowl. | 9. Add the carrot, cucumber, cabbage, bean spouts and cilantro. | 10. Toss gently to mix. | 11. Place a double thickness of paper towels on a work surface. | 12. Fill a large, shallow baking dish with water. | 13. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. | 14. Carefully transfer the wrapper to the paper towels and turn once to blot dry. | 15. Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper. | 16. Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. | 17. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. | 18. Arrange 4 pieces of the shrimp, cut sides up, along the crease. | 19. Fold the right and left edges of the wrapper over the filling and finish rolling up. | 20. Repeat with the remaining wrappers, filling, basil and shrimp. | 21. Transfer the rolls to a plate and cover with dampened paper towels. | 22. To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl. | 23. Stir until well blended. | 24. To serve, cut the rolls in half on the diagonal and place on small individual plates. | 25. Pool the sauce alongside each roll. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
shrimp	8		peeled deveined	-	-	-	-
cellophane noodle	1	ounce		99.5067	24.4061	0.0454	0.017
water	1	cup	boiling	0.0	0.0	0.0	0.0
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
cucumber	1/4	cup	peeled seeded	3.9	0.9438	0.16899999999999998	0.0286
napa cabbage	1/2	cup	sliced	6.54	1.2154	0.5995	0.0927
bean sprout	1/2	cup		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
rice paper	4			-	-	-	-
basil leaf	4	halved		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
lime juice				-	-	-	-
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
natural peanut butter	1 1/2	1/2	unsalted	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
brown sugar	1	pinch		0.7125	0.1839	0.0002	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.