Shrimp Spring Rolls with Ginger Peanut Sauce
Ingredients
Spring Rolls
-
½
pound
large cooked shrimp, peeled and tails removed
-
1
large
carrot, peeled and julienned
-
1
large
cucumber, julienned
-
1
large
red pepper or 10 radishes, julienned
-
⅓
cup
purple cabbage, chopped
-
1
large
avocado, sliced
-
handful
fresh cilantro, chopped
-
squeeze
fresh lime juice
-
10
(8-inch)
spring roll rice paper wrappers
Peanut Sauce
-
3
tablespoons
creamy natural peanut butter
-
2
tablespoons
brown sugar or honey
-
2
tablespoons
low sodium soy sauce or Tamari
-
1 ½
tablespoons
toasted sesame oil
-
1
large
lime (zest and juice)
-
1
teaspoon
Sriracha or chili garlic sauce
-
1
teaspoon
fresh ginger, peeled and minced
-
splash
hot water
Instructions
- Prepare rice paper wrappers by pouring warm water into a shallow pan.
- Dip each rice paper wrapper into the water for 45-60 seconds until soft and pliable, then place on a flat surface and pat dry.
- Stack shrimp and vegetables in the center of the rice paper.
- Tightly roll up the rice paper, tucking in the fillings, and repeat until all ingredients are used.
- Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger, and a splash of hot water.
Nutrition Facts (estimated)
Servings
10 spring rolls
Calories
309
Total fat
14g
Total carbohydrates
35g
Total protein
12g
Sodium
418mg
Cholesterol
68mg
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