Ingredients

½ lb. (226.8 g) shrimp, peeled and deveined (size 21/25)

1 head green leaf lettuce

½ bunch mint/basil

½ pack rice paper

1/3 pack dried rice noodles

12 tbsp. hoisin sauce

5 tbsp. peanut butter

1 ½ cup water

1 tbsp. sugar

Supplies: Rice Paper Water Bowl

Directions:

Shrimp: 
Defrost shrimp in water bowl. 

Cook the shrimp: add enough water in a small pot that will be able to cover the amount of shrimp you are cooking. After bringing water to boil, add shrimp. Bring the water to medium-high heat and cook the shrimp for about 2 minutes or until the shrimp is no longer translucent. Drain and run under cold water until the shrimp completely cool down.

Cut the shrimp in half along the body.

Rice Noodles:
Cook your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.

Veggies:
Prepare your vegetables by rinsing and drying them.

Peanut Dipping Sauce (30 oz):
Add 1.5 cups of water in a pot and bring it to boil. Move the pot away from the heat, Add in hoisin sauce, peanut butter, sugar and mix thoroughly.

Bring to boil, and then immediately turn off the heat and pour into a bowl. 

Spring Roll Wrapping:
Soak the rice paper sheet in cool/warm water for about 5-10 seconds. Remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.

Add shrimp in the middle of the rice paper with the orange skin facing down.

Layer on top of the shrimp with mint or basil.

Next, add the lettuce. 

Next, add the noodles across the vegetables, spread evenly across.

Optional: Fold the left and right sides towards the middle so that it's snug. 

You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.

Just getting into sushi? California Rolls are the perfect place to start. No raw fish is required, just imitation crab, which is typical for this type of roll. All you need is a sushi mat and you're ready to roll!

Ingredients

1 cup sushi rice

1 1/2 tbsp. rice vinegar

1 tbsp. sugar

1 1/2 tsp. salt

1 cup water

4 sheets nori

1 New England cucumber, seeded and thinly sliced into long strips

1 avocado, thinly sliced

8 sticks imitation crab meat

3 tbsp. toasted sesame seeds

Soy sauce, pickled ginger and wasabi for serving

Directions

Wash rice several times in large bowl with cool water until water runs almost clear.

Transfer rice into a rice cooker, add hot water to level 1 and cook the rice.

In a small bowl, whisk together vinegar, sugar, and salt until sugar is dissolved. Reserve until ready to use.

Transfer rice to a large, non-metallic, flat-bottomed bowl. Using a plastic spatula, repeatedly slice through rice at a sharp angle to break up lumps and separate grains while very gradually pouring in vinegar mixture. Cover seasoned rice with a damp cloth until ready to use. 

Put on a pair of nonstick gloves. Place one nori sheet, shiny-side down, lengthwise across a clean, dry cutting board. Pick up one-fourth of the rice and place across the center of the nori sheet. Spread rice evenly across the nori.

Flip it and place on bamboo mat so that the nori is facing you. Place the cucumber, the avocado, and the imitation crab in an even row across center of nori, making sure the filling extends to both ends of the surface lengthwise.

Starting with edge closest to you, pick up mat using thumb and index fingers of both hands; use remaining fingers to hold the filling in place as you roll mat forward and away from you. Roll forward, pressing gently but firmly. 

Slice the roll into 8 pieces. Sprinkle with sesame seed and serve with soy sauce, pickled ginger and wasabi.

Serves: 4     

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes