Shrimp Spring Rolls w Sauce

Shrimp: Heat a pan to medium-high heat and add olive oil. Season shrimp to your liking. When hot, sear shrimp on both sides for a few minutes and add butter to the pan when they are almost finished. Take off the tails before or after.

Noodles: Cook rice noodles according to package directions and add teriyaki sauce to them once they’re done for some flavor.

Veggies: Thinly slice red pepper and carrots and tear off pieces of a small head of Bibb lettuce (any lettuce will work; just tear/cut it into a small leaf shape).

Rice paper: Soak rice paper in warm water for about 10-15 seconds until it is pliable and then carefully transfer to a plate (paper plates worked for me; try not to let it fold on itself or else it will be stuck there).

Assembly: Layer on shrimp first, then lettuce, then noodles, then veggies. Fold over both sides. Then roll like a burrito tightly, but make sure you aren’t too rough or it will rip.

Sauce: Combine 3 tbsp chili garlic sauce, 1 tbsp hoisin, about 3/4 - 1 tsp of honey, 3/4 - 1 tsp sugar, a hint of lime juice, a dash of sesame oil, a dash of white vinegar, and about 1/2 cup water. Mix well! More water will result in a less intense taste, and less water will result in a more intense taste. Dip in sauce and enjoy!