Potato Shrimp Summer Rolls

Ready, Set, Cook! Special Edition Contest Entry: This is my version of Vietnamese Summer Rolls using Simply Potatoes Shredded Hash Browns instead of noodles

• Ready In: 30 mins
• Serves: 4-6
• Yields: 8 rolls

Ingredients

• 2 1⁄2 cups  Simply Potatoes® Shredded Hash Browns
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 24  medium shrimp
• 1⁄4 cup lime juice
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup cilantro, chopped
• 1⁄3 cup red onion, thinly sliced
• 1⁄3 cup carrot, matchstick or shredded
• 2 1⁄2 ounces fresh spinach leaves
• 8 (8 inch)  round rice paper sheets

• FOR THE SAUCE

• 1⁄4 cup cilantro, chopped
• 1⁄4 cup mirin
• 2  tablespoons soy sauce
• 1⁄2 creamy peanut butter
• 1⁄4 cup lime juice

Directions

1. Heat olive oil in a pan. Add Simply Potatoes Shredded Hash Browns and salt. Toss in oil until heated through and only beginning to brown. Set aside to cool.
2. Bring 1/4 cup lime juice to a simmer and add shrimp, cayenne and 1/4 cup cilantro. Cook until just done. Refrigerate to cool.
3. Fill a nine or ten inch cake pan or similar half way with warm water. Place four of the rice wrappers in the water to soften, about 1 minute. Wrapper should be soft but not tearing.
4. Lay one wrapper on a clean kitchen towel. Lay on 5-6 spinach leaves, then a tablespoon of red onion, then a pinch of carrots. Top with two heaping tablespoons of shredded potatoes, 3 shrimp and sprinkle with chopped cilantro.
5. Starting on the side closest to you, fold wrapper over filling then fold in both sides. Roll away from you as tightly as possible.
6. Hint: Use pieces of an additional wrapper to patch small tears.
7. Serve with Lime Peanut Sauce.
8. FOR THE SAUCE:
9. In a small sauce pan, combine 1/4 cup lime juice, 1/4 cup cilantro, mirin, soy sauce and peanut butter. Heat just until peanut butter is soft and mixture can be emulsified with a wire whip.