Fresh Shrimp Spring Rolls w/ Peanut Sauce
Ingredients
For the Spring Rolls:
12 rice paper wrappers
1 pound of 36/40 count medium shrimp, peeled, deveined and cooked
1 large carrot, julienned
1 cucumber, julienned
1 avocado, sliced
1 cup cooked rice noodles (optional)
Fresh mint leaves
Fresh basil leaves
Fresh cilantro leaves
For the Peanut Dipping Sauce:
1/4 cup peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1-2 tablespoons water (to thin, if needed)
1/2 teaspoon Sriracha to taste
Instructions
Prepare the Ingredients:
Cook the shrimp if they aren’t pre-cooked. Set aside.
Julienne the carrot and cucumber. Slice the avocado.
Cook the rice noodles according to package instructions if using. Set aside to cool.
Make the Peanut Dipping Sauce:
In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, and rice vinegar.
Add water as needed to reach your desired consistency. If you like it spicy, add Sriracha. Set aside.
Assemble the Spring Rolls:
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it’s pliable.
Place the softened wrapper on a flat, clean surface.
Layer a few mint, basil, and cilantro leaves on the bottom third of the wrapper. Add a small handful of rice noodles (if using), a few julienned vegetables, and 2 shrimp halves. Top with a slice of avocado.
Fold the sides of the wrapper inward, then roll tightly from the bottom up, keeping the ingredients tucked in as you go. Repeat with the remaining wrappers and ingredients.
Serve:
Serve the spring rolls immediately with the peanut dipping sauce.
