I had my first spring roll almost 10 years ago and still love the crunch of fresh vegetables and herbs paired with a peanut dipping sauce.
This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 8 spring rolls; serves 2-4
For the Asian-Inspired Peanut Butter Sauce:
⅓ cup Old Fashioned Crunchy peanut butter
3 tablespoons water
2 tablespoons honey
½ of a small lime, juiced
1 tablespoon gluten-free soy sauce
1 teaspoon rice wine vinegar
1 teaspoon freshly minced ginger
¼ teaspoon crushed red pepper flakes
For the Spring Rolls:
8 pieces of round rice paper
16 (21-25 or 16-20 count) cooked shrimp
1 cup shredded carrot
1 cup sliced cucumber, peeled and seeded
1 cup shredded napa cabbage
16 basil leaves, julienned
3-4 stalks of cilantro, leaves picked
Make the Asian-Inspired Peanut Butter Sauce
Stir together the Old Fashioned Crunchy peanut butter, water, honey, lime juice, rice wine vinegar, ginger, and crushed red pepper flakes until combined. Serve at room temperature.
Make the Spring Rolls
1. Fill a bowl large enough to dip a piece of rice paper into with warm water. Soften according to the directions on the package.
2. Put two pieces of shrimp and your choice of vegetables in the center of a piece of softened rice paper. Roll like a burrito.
3. Dip into peanut butter sauce and enjoy!