Shrimp Spring Rolls

• 227 g (1/2 of 454-g pkg.) thin rice noodles, uncooked
• 1/3 cup Kraft Asian Sesame Dressing
• 3 cups loosely packed Boston lettuce, cut into thin strips
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh cilantro, chopped
• 4 green onions, chopped
• 1 cup warm water
• 12 round rice paper sheets (8-1/2 inch)
• 1 lb. (450 g) cooked cleaned medium shrimp, cut lengthwise in half
• 3/4 cup Miracle Whip Original Spread
• 2 Tbsp. Sriracha sauce (hot chili sauce)
• 3/4 cup chopped dry roasted peanuts

1. Prepare rice noodles as directed on package; drain.
2. Rinse under cold water; drain well.
3. Place noodles in large bowl; stir in next 5 ingredients.
4. Fill pie plate with warm water; submerge rice paper, 1 sheet at a time, 20 to 30 sec.
5. Remove rice paper from water; place on cutting board.
6. Place about 5 shrimp halves and 3/4 cup noodle mixture on rice paper.
7. Fold in opposite sides of paper, then roll up burrito style.
8. Place, seam side down, on platter.
9. Repeat with remaining rice paper, shrimp and noodle mixture.
10. Mix Miracle Whip and chili sauce until blended.
11. Serve spring rolls with Miracle Whip sauce and nuts.

thin rice noodles, sesame dressing, boston lettuce, fresh mint, fresh cilantro, green onions, water, rice, shrimp, miracle, sriracha sauce, peanuts

Taken from www.kraftrecipes.com/recipes/shrimp-spring-rolls-171208.aspx (may not work)