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Spicy Shrimp Spring Rolls

The Little Kitchen
  • 50 minutes
  • Serves 12 to 13

INGREDIENTS

1 lb

Shrimp

1

Thai basil, fresh leaves

2 tbsp

Hoisin sauce

1/2 cup

Peanut butter, creamy

1 6.75 ounce package

Rice noodles

1

Rice paper

1 2/3 tbsp

Gourmet japanese seven spice with shichimi togarashi seasoning

1/4 tsp

Granulated sugar

2/3 cup

Water

1

Cucumber (cut in half and then into wedges)