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Spring Rolls with Plain Breaded Torpedo Shrimps and Peanut Butter Dipping Sauce


  • 1 package of Plain Breaded Torpedo Shrimp
  • 250mL (1 cup) peanut butter
  • 30mL (2 tbsp) honey
  • 250mL (1 cup) water
  • 30mL (2 tbsp) sodium-reduced soy sauce
  • 15mL (1 tbsp) toasted sesame oil Optional - Sriracha sauce (to taste - be careful, spicy!)
  • 500mL (2 cups) cooked rice vermicelli
  • 16 rice leaves, 23cm in diameter
  • 4 green lettuce leaves, cut in half
  • 1 red bell pepper, julienned
  • Red cabbage, grated Cucumber, seeded and julienned
  • 125mL (½ cup) fresh mint leaves


  • Preheat oven to 220C/ 425F
  • Remove shrimp from packaging and place on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake in center of oven for 15 to 18 minutes.
  • Prepare the peanut butter dipping sauce: in a bowl, mix the peanut butter with the honey, water, soy sauce, sesame oil and a little sriracha sauce to taste (be careful, spicy!). Set aside.
  • Meanwhile, bring a large pot of water to a boil. Remove from heat and immerse rice vermicelli for 3 minutes.
  • Drain, rinse with cold water and set aside.
  • Prepare the vegetables and set aside.
  • Pour hot water into a deep dish and dip a rice paper into it for a few minutes or until it softens. Remove from water and drain on a dry cloth, then place on a plastic cutting board (to prevent sticking).
  • Place a second sheet of softened rice on top of half of the first.
  • Place lettuce on one end and add about 60mL (¼ cup) of vermicelli, and fold the sides toward the center. Roll up tightly.

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