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Shrimp Spring Rolls w/ Homemade Peanut Sauce

SHRIMP SPRING ROLLS WITH PEANUT SAUCE
Serves 4
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Shrimp
  1. 1 lb shrimp, shelled and deveined
  2. 1 tsp sesame oil
  3. 1 TBS chopped fresh ginger
  4. 1 clove garlic, finely minced
  5. 1 TBS low sodium soy sauce, or Bragg’s liquid aminos
  6. 1 tsp rice wine vinegar
  7. ½ tsp raw honey
Spring Rolls
  1. 12 rice wrappers
  2. ½ cup fresh basil leaves
  3. ½ cup fresh cilantro leaves
  4. 1 cup shredded red cabbage
  5. 1 large red bell pepper, thinly sliced
  6. 6 strawberries, sliced
Peanut Sauce
  1. ¼ cup creamy all natural peanut butter (I used a slightly sea salted pb)
  2. ¼ cup full-fat coconut milk (from the can)
  3. 1 TBS rice wine vinegar
  4. 1 TBS low­ sodium soy sauce (or Aminos)
  5. 1⁄2 TBS lime juice
  6. 1⁄2 TBS raw honey
  7. 1 tsp sesame oil
1. PREPARE THE SHRIMP
  1. Heat 1 teaspoon of sesame oil over medium heat. Add the ginger and garlic, and let them cook for about 2 minutes. Add the shrimp, and cook each side for 2 to 3 minutes. The shrimp will be done when it looks orange and the shrimp has started curled inward. While the shrimp is cooking, stir the soy sauce, rice wine vinegar, and honey. Drizzle this sauce over cooked shrimp.
  2. Let the shrimp cool for at least 20 minutes.
2. PREPARE THE SPRING ROLLS
  1. Fill a bowl with hot water. Dip a sheet of rice paper wrapper and wet it entirely. The wrapper doesn't have to be completely soft, just moist. It will continue to soften as you add more ingredients to it. Place the wrapper on a flat surface. Fill the wrapper with shrimp, a slice of strawberry, all the vegetables, 2 to 3 basil leaves, and a few cilantro leaves. Fold the lower half of the wrapper over the filling. Fold in the left and right sides toward the center. Continue rolling everything like you would a burrito. The spring rolls should seal nicely.
3. PREPARE THE DIPPING SAUCE
  1. In a small bowl, mix all the peanut sauce ingredients until well incorporated.
  2. 4. Serve immediately and refrigerate leftovers.
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