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Fresh Shrimp Spring Rolls + Peanut Sauce

I’m a sucker for a good peanut sauce so these babies really hit the spot. I went with a shrimp variety and then added peppers, zucchini, sprouts, carrots and avocado. The whole thing will take you maybe 20 minutes (unless you go through several ripped rice sheets first, like me). And if all else fails? Throw it into a bowl with the sauce on top and get after it!

These rolls are definitely best when made fresh, so if you want an even quicker meal, pre-chop some of the veggies beforehand. They would also be great with chicken or loads of veggies. Enjoy! 

INGREDIENTS:

(makes 4 rolls)

rice paper sheets
red bell pepper
carrots
bean sprouts
4 fresh shrimp
1 zucchini
1 avocado
black sesame seeds (optional)

for peanut sauce:
1/2 tsp sesame oil
4 tbsp peanut butter
1 tsp rice vinegar
1 tbsp soy sauce
1/2 tsp lime juice
1 tbsp water (or more)

TO MAKE:

Chop and prep all veggies into whatever shapes you’d like. I made the zucchini into “noodles” with a julienne peeler and shaved the carrots into longer pieces. You could cut everything into thin slices to make it easy. Up to you!

Poach the shrimp in a pot filled with a few inches of boiling water. Within 3-5 minutes, they will be done. Let cool and slice in half the long way. 

Fill a dish (pie dish is perfect) with a couple inches of warm water. Place a rice wrapper into the water and move around slightly until it’s soft and pliable. Take out of the water and lay out flat onto a dish or cutting board. Be gentle as they can rip easily. 

Fill the center of the wrapper with your ingredients. I used one whole shrimp, sliced in half, for each roll. Fill the rest with as many veggies as you’d like. Fold in the sides and then roll completely up, at tightly as possible. Sprinkle with sesame seeds.

For the peanut sauce, mix all ingredients into a small bowl until smooth and creamy.

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