Spring Rolls with Asian-Inspired Peanut Butter Sauce

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.

Author

Amy Green

Prep Time

30 minutes

Servings

8 spring rolls; serves 2-4

Category

Snack

Cuisine

Asian

Ingredients

• For the Asian-Inspired Peanut Butter Sauce:
• 1/3 cup Peanut Butter & Co. Old Fashioned Crunchy
• 3 tbsp. water
• 2 tbsp. honey
• 1/2 of a small lime, juiced
• 1 tbsp. gluten-free soy sauce
• 1 tsp. rice wine vinegar
• 1 tsp. freshly minced ginger
• 1/4 tsp. 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

Directions

1. Make the Asian-Inspired Peanut Butter Sauce. Stir together Peanut Butter & Co. Old Fashioned Crunchy, water, honey, lime juice, rice wine vinegar, ginger, and crushed red pepper flakes until combined. Serve at room temperature.
2. Make the Spring Rolls. Fill a bowl large enough to dip a piece of rice paper into with warm water. Soften according to the directions on the package.
3. Put two pieces of shrimp and your choice of vegetables in the center of a piece of softened rice paper. Roll like a burrito.
4. Dip into peanut butter sauce and enjoy!