Shrimp Spring Rolls with Spicy Peanut Dipping Sauce
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 12 shrimp - cooked, tails removed
  • 1 pkg spring roll wrappers
  • 1 red bell pepper - thinly sliced
  • 1 large carrot - thinly sliced
  • 1 package rice noodles (we used 2 squares)
  • 1 bunch fresh mint
For the Peanut Sauce:
  • ⅓ C smooth peanut butter
  • 1 clove garlic - minced
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 3 Tbsp apple cider vinegar
  • 1Tbsp freshly grated ginger
  • 1 Tbsp fresh lime juice
  • ½ tsp red pepper flakes
  • 1 Tbsp brown sugar
  • ¼ C warm water
Instructions
  1. Start by cooking rice noodles according to package instructions. Rinse with cold water in collander and set aside.
To assemble spring rolls:
  1. Follow package directions to soften spring roll wrappers. We used a large plate with warm water to soak wrappers until translucent and soft. This part can be tricky. Lift wrapper out of water carefully and lay on flat cutting board.
  2. Line 3 shrimp across the center of the wrapper. Lay mint leaves over shrimp, follow with a small handful of the peppers and carrots. Spread them evenly on the sides of the shrimp. Place a small handful of the rice noodles on top of the shrimp, mint and peppers. Top with another layer of mint leaves. Fold the outer sides over to hold everything inside like a burrito followed by the bottom, then roll towards top and fold over until sealed closed. The wrappers are sticky so they will stay together. Repeat with remaining ingredients.
For the Spicy Peanut Sauce:
  1. Combine all ingredients in a bowl and whisk until blended into a nice smooth consistancy.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/shrimp-spring-rolls-spicy-peanut-dipping-sauce/