Fresh Spring Rolls With Shrimp And Peanut Dipping Sauce Recipe

INGREDIENTS:

For the Peanut Dipping Sauce:

• 1/4 cup lime juice
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 teaspoons fish sauce
• 2 teaspoons Sriracha or to taste
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil

For the Spring Rolls:

• 9 medium raw shrimp peeled and deveined
• salt
• white vinegar
• 6 round rice paper sheets
• 6 leaves small romaine lettuce
• 2 carrots scrubbed and sliced into matchsticks
• 1/2 cucumber peeled and sliced into matchsticks
• 2 scallions thinly sliced
• 1 cup cabbage very thinly sliced
• 1/3 cup basil leaves very thinly sliced
• 1/4 cup fresh mint leaves very thinly sliced
• 1 avocado peeled, pitted, and very thinly sliced

INSTRUCTIONS:

For the Peanut Dipping Sauce:

1. Whisk lime juice, peanut butter, and honey together in a small bowl or measuring cup until honey is dissolved. Add remaining ingredients and stir well to combine. Serve or refrigerate until needed.

For the Spring Rolls:

1. Bring a skillet about half full of salted water to a boil (you want just enough water to cover the shrimp); add a splash of vinegar. Add shrimp to boiling water and cook just until pink and cooked through; remove with a slotted spoon. Rinse quickly under cold water to cool. Slice each shrimp in half, lengthwise. Set aside.
2. Wet a paper towel with cold water and squeeze until just damp. Place on serving tray and set aside.
3. Fill a pie plate or other shallow bowl with hot, not boiling water.
4. To assemble the rolls, dip one sheet of rice paper in hot water until pliable - about 5 seconds. Place on a smooth work surface. Place a lettuce leaf near the middle of the wrapper and top with about 1/6 of each filling ingredient, ending with prawn halves (don't over-stuff the roll).
5. Carefully lift an edge of the wrapper that runs long-wise to the filling. Pull it up over the filling, then lift the wrapper at each end of the filling; pull it up around the filling ends and press lightly. Continue rolling, holding the ends, until the wrapper overlaps itself and filling is completely enclosed. Transfer to serving plate, seam side down. Cover with damp paper towel. Repeat with the remaining rolls.
6. Serve with peanut dipping sauce or cover and refrigerate until ready to serve.

Source: Pinch And Swirl

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