Ingredients

The following ingredients have 4 Servings
  • 12 spring roll rice wrappers
  • 2-3 small yellow summer squash (cut into thin matchsticks)
  • bunch of fresh basil
  • 3/4 - 1 pound of shrimp (peeled, deveined and cooked)
  • 1/4 cup crunchy almond butter
  • 2 tsp Sambal Oelek (chili garlic paste)
  • 2 tbs rice wine vinegar
  • 2 tbs Ponzu sauce (a lemon soy sauce dressing)
  • 1/2 tsp sesame oil

Instruction

  • Whisk together the dressing ingredients and set dressing aside.
  • Soak a rice wrap, until soft and malleable, but not mushy. (Do them one at a time, they over-soak very fast)
  • Place a handful of the squash on rice wrap, slightly off-center, facing in all the same direction.
  • Smear about a teaspoon of almond butter on the squash.
  • Top with basil and shrimp.
  • Fold the smaller side of wrap parallel it squash slices over the contents, then fold in top & bottom and roll tightly like a burrito.
  • Serve 3 per person along with dipping sauce.