About the Recipe
Shrimp Spring Rolls Recipe with Peanut Dipping Sauce is an easy-to-make dish with fresh vegetables and shrimp for a tasty, healthy appetizer.
Ingredients
15 sheets of round rice paper
1 1/2 pound of cooked and cooled 16/20 shrimp
1 seeded julienne cucumber
1 peeled julienne carrot
1 seeded and julienne red bell pepper
½ finely shredded head of red cabbage
3 julienne green onions
1 cup of cilantro leaves
2 cups of cooked and cooled rice stick noodles mixed with 1 teaspoon of sambal
Sauce
1 cup creamy peanut butter
2 tablespoons soy sauce
juice of 1 lime
2 tablespoons chili garlic sauce
2 finely grated garlic
1 ” chunk of finely grated ginger
2 tablespoons maple syrup
2 teaspoons coconut or rice wine vinegar
15 ounce can full-fat coconut milk
Preparation
Rolls-
Add 1 sheet of rice paper to warm water (110° to 120°) in a pan and submerge until soft and pliable. Place the rice paper down on a clean surface.
Place a few shrimp, some cucumber, carrot, pepper, cabbage, green onions, cilantro leaves, and rice noodles to the center of the rice paper leaving about 1 inch to the left and the right of these ingredients. Fold the leftover to the right as far as you can and likewise the right to the left. From there, roll up until tight. Repeat until all ingredients have been used. Serve with the peanut sauce or store them covered in dampened paper towels.
Sauce-
Add all the ingredients except for the coconut milk to a large bowl.
Gently whisk everything together until combined. This peanut butter will tighten up a little bit.
Slowly add in the coconut milk a ½ cup at a time and gently whisk it in until the sauce is smooth and combined. Only use about 1/2 of the coconut fat on the top of the can. Store covered in the refrigerator until ready to use.