Ingredients: |
Ingredients: SPRING ROLLS:
Rice Paper (spring roll wraps)
Thin rice vermicelli noodles
Butter lettuce
Purple cabbage
Carrot
Cucumber
Pickled red onions
Pickled jalapeños
Alfalfa sprouts
Avocado
Sautéed shrimp
Green onion
Cilantro
Mint
PEANUT SAUCE
¾ cup creamy peanut butter
¼ cup rice vinegar
⅓ cup reduced sodium tamari or reduced-sodium soy sauce
3 tablespoons honey
1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
1 to 2 medium cloves garlic, pressed or minced, to taste
¼ teaspoon red pepper flakes, plus more for sprinkling
2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
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Directions: |
Directions:To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
Sauté shrimp in butter with salt/pepper/dash of lemon juice, to taste. Set aside.
Fill a baking pan with an inch of hot water. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on a plate.
Leaving about 1 inch of open rice paper around the edges, pile on your choice of fillings! Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce. |
This recipe for Spring Rolls with Peanut Sauce is from