Shrimp Spring Rolls
Have you ever tried Spring Rolls? They can usually be found on menus from Asian cuisines or sushi joints. Their fresh rainbow fillings make them a perfect summertime appetizer. Join me in re-creating them in a few simple steps. Roll ’em, dip ’em, chomp, repeat.
- 10 rice paper wraps
- 1 cup bay shrimp
- 1-2 cucumbers, chopped into thin matchsticks
- 1 cup shredded carrots
- 3/4 cup cilantro, stemmed
- 1 cup cooked thin rice noodles
- 1/2 cup chopped peanuts
- 1/2 avocado, thinly sliced
- Boil the thin rice noodles according to the package instructions, then strain and set aside.
- Once all of the ingredients are laid out and ready to be assembled, obtain a large bowl of water.
- Soak each rice paper wrap in the water for about 20 seconds.
- Lightly spray a flat work surface with coconut oil to prevent sticking, then set rice paper wrap on top.
- Place a little bit of each of the ingredients toward the bottom of the wrap.
- Carefully begin to wrap it tightly, as you would a burrito.
- Repeat these steps until everything is used up.
- Generously dip each bite into a sweet chili sauce or Thai Peanut Sauce ((made by whisking together the ingredients listed below)) then enjoy!
Thai Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 1 lime, juiced
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red pepper flakes