Shrimp Lamb & Basil Rice Paper Rolls

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1/2 lb medium shrimp, shelled,deveined,cooked & cut in half
• 1/2 lb lamb loin, cooked thin sliced (like stir fry)
• 8 ounces rice noodles
• 1 bunch fresh basil, leaves plucked from the stem
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped
• 2 cups bean sprouts
• 12 large rice paper sheets
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• 4 tablespoons peanuts, chopped

Recipe

• 1 add rice noodles to a pot of boiling water and cook until tender apprx 6-7 minutes, drain and rinse well to prevent sticking.
• 2 fill a bowl large enough to slide a wrapper into with warm water.
• 3 dip one wrapper at a time into the warm water for apprx 30 seconds or until soft and pliable.
• 4 make each roll when you remove the wrapper from the water.
• 5 lay the wrapper on a flat surface, place 2-4 basil leaves side by side about 2" from an edge of the wrapper,lay 4-5 shrimp halves on the basil leaves, add a small amount of lamb,then some noodles, cilantro& mint.
• 6 portion the ingredients so you will have even amounts for all your rolls.
• 7 starting at the filling end roll over one end of the wrapper, fold in the ends and continue to roll.
• 8 do a nice tight roll but be careful not to tear.
• 9 the roll should be apprx 1"-1 1/2" thick.
• 10 warm the sauce ingredients, bring to a boil and remove from heat.
• 11 serve warm or room temperature with the rolls.