Shrimp Spring Rolls With A Thai Dipping Sauce
Can be used as an appetizer or entree
Here is what you need:
12 rice paper rounds
12 shrimp, cooked and cut in half
arugula (or baby spinach)
1 cucumber, peeled and sliced into about 2 inch logs
shredded carrot
mint leaves or cilantro
Bowl of warm water
¼ cup creamy peanut butter, or another nut butter of your liking
1 TBS honey or agave syrup
1 TBS Srirachaor a hot sauce of your choice (optional)
2 tsp vinegar (rice, apple cider, white) or lime juice
1 tsp soy sauce
¼ tsp sesame oil or olive oil
TBS or two of water to bring it to the consistency you like.
Here is what you need to do:
In a food processor combine the peanut butter, honey, Sriracha, vinegar, soy sauce, sesame oil and just 1 TBS water.Taste and adjust consistency and seasoning to your liking.Scrape into a bowl and set aside. You can make this in advance and store in fridge but bring it to room temperature before serving.
Have a bowl of very warm water that you can put your hands in.Dip one of the rice paper sheets into the water making sure it gets entirely wet. Place on a cutting board. Put about 4 or 5 arugula leaves in the center, then 2 pieces of shrimp, 1cucumber slice and top with a little carrot and mint.This should be lined up horizontal, not vertical. Fold the left and right sides, towards the center, then fold the bottom half all the way up and over the shrimp pile. Tightly roll it up.Honestly it takes a little practice.
These are best if eaten right away.You can store them by individually wrapping them in plastic wrap and store in fridge in an airtight container.
Serve with the dipping sauce. Let’s Eat!!