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Shrimp Summer Rolls with Peanut Sauce

Print Recipe
Servings 2 entrees

Equipment

  • - Cutting board
  • - Chef’s knife
  • - Small bowl and spoon for mixing sauce ingredients
  • - Large, shallow bowl for rice paper dipping

Ingredients
  

For Wraps

  • 8 rice paper wraps
  • 1/2 lb cooked shrimp cocktail shrimp works great!
  • any thinly sliced veggies you prefer – In this version I use thinly sliced cucumber and red bell pepper Other great options include: shredded carrots, microgreens, cilantro, and sliced mango.

For Sauce

  • 1/4 cup creamy peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp Rice vinegar
  • 1 tsp toasted sesame oil
  • dash fish sauce a little goes a long way
  • 1-2 tsp chili garlic sauce
  • 1 tsp grated ginger
  • juice of 1 lime
  • 1 tsp maple syrup
  • water as needed

Instructions
 

  • Cut any veggies that aren’t pre-cut into matchsticks or thin slices. Place all of your fillings on a cutting board (shrimp, fruit, veggies) for easy assembly.
  • Fill a large, shallow bowl with warm water. Dip one rice paper sheet at a time, then transfer to plate,and begin filling with a few shrimp, then your fruit/veggies, and herbs. Tuck the sides of the rice paper up as you begin to roll like a burrito.
  • Mix your sauce ingredients until well blended. Taste and adjust any ingredient to your preference. Add a Tbsp of water at a time and mix until you achieve your desired consistency.

Video

Notes

*Note: You can easily double the ingredients above to make more. This recipe yields about 4 appetizer portions