Ingredients

The following ingredients have 8 Servings
  • ½ cup unsalted creamy peanut butter
  • ¼ cup + 1 tablespoon (75 mL) warm water
  • 2 tablespoons (30 mL) fresh lime juice
  • 1 tablespoon + 1 teaspoon (20 mL) soy sauce
  • 1 tablespoon (15 mL) rice vinegar
  • 2 teaspoons finely grated fresh ginger root
  • 1 teaspoon sriracha sauce
  • 2 ounces dried brown rice noodles
  • 8 round brown rice paper wrappers (plus more in case any break)
  • 1 lb (16 oz) cooked wild shrimp (sliced lengthwise in half)
  • 1½ cups very thinly sliced red cabbage (roughly ¼ small head of red cabbage)
  • 1 large orange, yellow, or red bell pepper (sliced into thin strips)
  • 1 ripe avocado (pitted and sliced)
  • baby red lettuce leaves
  • fresh cilantro leaves
  • fresh mint leaves

Instruction

  • Make Dipping Sauce: Combine all of the ingredients in the bowl of a small food processor. Pulse until smooth, scraping down the sides of the bowl with a spatula. If sauce is too thick, add a teaspoon of water at a time (and pulse). Season to taste with salt and pepper, if necessary. Set aside.
  • Cook the Noodles: Bring a large pot of water to a boil. Cook the brown rice noodles according to the package instructions, drain, and rinse under cold water. Allow noodles to sit in colander and drain of any excess water while you assemble the remaining ingredients.
  • Assemble Summer Rolls: Refer to this step-by-step photo post if having difficulty. Prepare your ingredients, set them out in an easily accessible manner, and have a clean counter for rolling. Set aside a larger container (or large plate), and line with a damp paper towel. Place a clean, damp kitchen towel on your counter. Fill a large bowl with hot water. Working with one brown rice paper at a time, soak in the hot water (completely submerge) for at least 15 seconds in order to soften. Place wrapper, textured side up, on the kitchen towel.
  • Lay 5 to 6 shrimp halves in a row, cut side up (depending on their size), in the center of the rice paper. Leave 1 to 1½-inches on both sides of the shrimp. Place a small handful of cooked (and cooled) rice noodles on top of the shrimp, top with shredded red cabbage, 2 to 3 strips of bell pepper, two slices of avocado and a baby lettuce leaf, in that order. Top with fresh cilantro leaves and fresh mint leaves.
  • Fold over the bottom half of the wrapper over the filling, holding the filling in place as you do so. Fold in the sides, holding filling as you do so. Holding the folds down, carefully roll the wrapper up from bottom to top, as tightly as you can without ripping. Place roll seam-side down on the platter, and cover with plastic wrap while you prepare the remaining summer rolls.
  • If serving immediately, cut summer rolls in half and serve with peanut dipping sauce.