Shrimp-Basil Spring Rolls

3 oz uncooked brown rice noodles
6 (8-inch) spring roll wrappers
1 head Bibb lettuce, leaves separated
2 tablespoons hoisin sauce, divided
18 small fresh basil leaves
12 fresh mint leaves
1 cup shredded angel hair cabbage
6 large cooked shrimp, peeled and cut
lengthwise*
2 tablespoons finely chopped peanuts

Serve with Thai Grapefruit and Jicama Salad

Place noodles in a large bowl, and add boiling
water to cover. Let stand 8 minutes or until
tender; drain. Soften spring roll wrappers
according to package directions; place
wrappers on a damp kitchen towel. Place 1
lettuce leaf on a wrapper; drizzle with 1
teaspoon hoisin sauce. Top with 3 basil leaves,
2 mint leaves, about 2 tablespoons cabbage, ¼
cup cooked noodles, and 2 shrimp halves;
sprinkle with 1 teaspoon peanuts. Roll up like a
burrito, and pinch edges to seal. Cut in half;
repeat procedure with remaining wrappers and
fillings. *Note: Ask at the seafood counter if they
will steam the shrimp for you.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.