Fresh spring rolls filled with crispy vegetables, creamy avocado, juicy shrimp & lime juice with a side of delicious ginger peanut sauce.
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:10 Spring Rolls 1x
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
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.