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Shrimp Summer Rolls with Peanut Hoisin Sauce
Ingredients
  • 12 rounds rice paper
  • 24 large or jumbo peeled and cooked shrimp
  • 1 large haas avocado (about 6 oz), sliced into strips
  • 3 cups shredded carrot
  • 3 cups shredded red cabbage
  • ¼ cup cilantro leaves
  • 24 basil leaves
  • 24 mint leaves
  • subheading: Peanut Dipping Sauce:
  • ⅓ cup creamy peanut butter
  • 1 tablespoon reduced-sodium soy sauce*
  • 2 tablespoons hoisin sauce*
  • 2 teaspoons sriracha
  • 1 teaspoon grated ginger
  • 6 tablespoons hot water, to thin
Steps
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