Easy Shrimp Spring Rolls

Over winter break, my mother-in-law made these to-die-for shrimp spring rolls!
I have basically been craving them every day since.
And since there is conveniently a little Asian market around the corner from us, we decided to pop over and get spring roll rice wrappers and rice noodles so we could make them!
The recipe is so simple, quick, and scrumptious!

Easy Shrimp Spring Rolls

Ingredients:

Spring roll wrappers

Big carrots, chopped into thin matchsticks

Cucumber, chopped into thin matchsticks

Rice noodles, prepared as directed on package

Shrimp, cooked, de-tailed and chilled

Peanut sauce for dipping

Directions:

Moisten a spring roll wrapper by submerging it in hot water until pliable (don't let them sit to long or they will get really soft and rip).

Lay wrapper flat and fill with a big scoop of rice noodle, some carrots sticks, cucumber sticks, and shrimp.

Roll them up burrito style, tucking in the outter edges as you roll.

Serve with peanut sauce 

and watch your husband's face light up in delight when he tastes them!

Can I please make these again tomorrow night?

No?

Good thing I made LOTS of leftovers so I can bring them in my lunch the next 2 days.