Found on one of our partner website Wixter
Ingredients
Shrimp Spring Rolls
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12 oz Wixter American Shrimp
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10 Rice Paper Wraps
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10 small leaves Bib Lettuce
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1 cup Purple Cabbage, thinly shredded
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1 cup Carrots, julienned
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1 Avocado, sliced
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20 fresh Mint leaves
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20 fresh Basil leaves
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20 sprigs fresh Cilantro
Peanut Dipping Sauce
- 1/2 cup Coconut Aminos
- 1/4 cup creamy Peanut Butter
- 1/4 cup Water
- 1 tbsp Rice Wine Vinegar
Instructions
- Whisk together the peanut sauce ingredients until smooth and set aside.
- In a large saucepan bring 6 cups of water to a simmer.
- Add the shrimp and simmer for 2 minutes. Strain and place on paper towel to dry.
- When the shrimp have cooled, slice them in half so that they lay flat. (optional)
- Fill a pie pan or large bowl with water that is big enough for the rice paper rounds to fit.
- Submerge a rice paper round for 10-15 seconds flipping over once and then lay flat on a cutting board. The rice paper will still be a bit stiff but it will continue to soften as you roll.
- Place the lettuce on the bottom third of your rice paper and then layer 1 tablespoon each of the cabbage and carrots. Lay one slice of avocado and then layer two pieces each of the herbs. Top with three shrimp pieces.
- Carefully, tightly roll the paper away from you and fold the sides in an envelope pattern until it’s closed completely.
- Repeat with remaining wrappers. Eat immediately. Serve with peanut dipping sauce. Enjoy!