So the story behind this recipe is pretty funny (yet it definitely wasn’t at the time). This past weekend Matt and I visited San Diego for his National Sales meeting. We shopped at the Carlsbad Outlets on our “time off” since nights were packed with dinner meetings and awards. After spending much more money than I should have on white denim skinny jeans and summery tanks, we worked up an appetite.
PF Chang’s of course sounded amazing, so we ordered our favorite appetizer, the shrimp spring rolls. This is when I came up with the most wonderful idea, to make spring rolls for my blog! Ha. Ha. Little did I know it would cause me to go bizerk on my poor boyfriend later that weekend.
Excited to get started, I went food shopping the minute we arrived home from SD. I Google mapped the nearest Asian Market, since I had no idea where that would be, and somehow found all the ingredients (I had no idea rice paper would be in the fridge section).
I get home, start cooking the shrimp and cutting the veggies. I’m all working up an appetite and getting excited for my finished product. I make my homemade peanut sauce like a pro and start soaking the rice paper in luke warm water.
And then suddenly my patience starts to run dry (and that’s putting it lightly).
If you have ever tried working with rice paper-and you’re lucky if you haven’t- it shows no remorse. I thought I had nimble hands however they were way too clumsy to work with this delicate sheet of rice.
The rice paper would stick to my fingers and tear as I tried to wrap the spring rolls. After my fifth failed attempt, I made a very smart decision to turn this into a different recipe! And that’s how I decided to make shrimp lettuce wraps.
(See below my shrimp spring rolls, I was somehow able to make them look pretty)
Shrimp Lettuce Wraps
Yields: 6 servings // Time to prepare 30 minutes // Time to cook 5 minutes // Total time 35 minutes
- 2 tablespoons minced fresh ginger
- 1/4 cup hot water
- 1/2 cup natural peanut butter
- 2 tablespoons tamari soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons white miso
- 1/4 cup brown sugar
- 3 ounces bean thread noodles, cooked and drained
- 1/3 cup grated carrot
- 1/4 cup sliced green onion
- 1/4 cup sesame seeds, toasted
- 16 cilantro leaves, chopped
- 16 thai basil (or mint) leaves, chopped
- 1 pound shrimp, cooked, peeled and chopped
- Bib lettuce (also can use Iceberg)
1. To make the sauce, combine the first 7 ingredients in a small bowl and season with red pepper flakes. Set aside.
2. In a large bowl combine the bean thread noodles, carrots, green onion, sesame seeds, cilantro, mint and shrimp in a bowl. Wrap mixture with bib lettuce and serve with sauce.