Ingredients

The following ingredients have 10 Servings
  • ½-pound large cooked shrimp, peeled and tails removed
  • 1 large carrot, peeled and julienned
  • 1 large cucumber, julienned
  • 1 red pepper or 10 radishes, julienned
  • ⅓ cup purple cabbage, chopped
  • 1 avocado, sliced
  • Handful of fresh cilantro, chopped
  • Squeeze of fresh lime juice
  • 10 (8-inch) spring roll rice paper wrappers
  • 3 tablespoons creamy natural peanut butter
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons low sodium soy sauce or Tamari
  • 1 ½ tablespoons toasted sesame oil
  • Zest and juice of 1 lime
  • 1 teaspoon Sriracha or chili garlic sauce
  • 1 teaspoon fresh ginger, peeled and minced
  • Splash hot water

Instruction

  • Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
  • Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
  • Stack shrimp and vegetables in the center of the rice paper.
  • Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
  • Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.