Fresh Shrimp Spring Rolls with Peanut Sauce
Light rice paper rolls packed with shrimp, noodles and crunchy vegetables, with a quick peanut dipping sauce.
Dietary notes
- Gluten-free: Use tamari (gluten-free soy sauce), and check that broths and sauces are labeled gluten-free.
- Halal: Use halal-certified meat and products.
* Fits with a simple swap or certified ingredients. See the notes above.
Ingredients
- 12 rice paper wrappers
- 12 large cooked shrimp, halved lengthwise
- 4 oz thin rice noodles
- 1 cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 6 lettuce leaves, torn
- A handful of cilantro
- Sauce: 1/4 cup peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 3–4 tbsp warm water
Instructions
- Cook the noodles. Soak or boil the rice noodles according to the package, rinse in cold water and drain.
- Make the sauce. Whisk the peanut butter, soy sauce, lime juice, honey and enough warm water to make it dippable.
- Soften the wrapper. Dip one rice paper sheet in warm water for about 10 seconds and lay it on a damp towel.
- Fill and roll. Lay 2 shrimp halves near the bottom, then some lettuce, noodles, cucumber, carrot and cilantro. Fold the bottom over, fold in the sides and roll up tightly. Repeat.
- Serve. Serve right away with the peanut sauce.
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