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.
- Yield:8 spring rolls; serves 2-4
- Prep Time:30 minutes
- Cook Time:None
- Total Time:30 minutes
For the Asian-Inspired Peanut Butter Sauce:
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
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.
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.
Put two pieces of shrimp and your choice of vegetables in the center of a piece of softened rice paper. Roll like a burrito.
Dip into peanut butter sauce and enjoy!