Fresh Shrimp Spring Rolls w/ Tangy Peanut Sauce

There are some days where you want a light lunch or dinner, and these wraps are the perfect option. They’re so airy, fresh, and light! And the peanut sauce adds just the right kick. Follow along in this IG Reel.

Ingredients

Spring Rolls

• 2 ounces rice vermicelli

• 8 rice wraps/spring roll wrappers

• Bunch of Lettuce (rinsed)

• 1 Cucumber (sliced in rectangular rods)

• 1 Carrot (rinsed and julienned)

• 1 lb cooked shrimp

• Fresh cilantro (rinsed)

• Fresh Mint

• Fresh Basil

Peanut Sauce

• ⅓ cup creamy peanut butter

• 1 tablespoons rice vinegar

• 2 tablespoons reduced-sodium tamari or soy sauce

• 1 tablespoons honey or maple syrup

• 1 tablespoons toasted sesame oil

• 1 tablespoon Sriracha

• 2 cloves garlic, pressed or minced

• 2 to 3 tablespoons water, as needed

The Process

1. Clean and boil your shrimp for about 10-15 minutes, or until white & opaque. Set aside to cool.

2. Boil the rice noodles according to the package instructions. Let cool and set aside.

3. Wash the lettuce and set aside.

4. Slice up the cucumbers and julienne the carrots.

5. For each wrap, dip the spring roll sheets in water, letting it sit for 15 seconds. Do this 2-3 times on each side until pliable.

6. Place the flexible spring roll wrap on a damp paper towel.

7. Begin filling the wraps with a lettuce, rice noodles, cucumber, carrots, cilantro, mint, basil and then the shrimp. Repeat this step for your desired # of spring rolls.

8. For the peanut sauce, in a small bowl mix in peanut butter, rice vinegar, soy sauce, honey, sesame oil, Sriracha, garlic and water as needed. Whisk until combine and smooth.

9. Serve and Enjoy =)

XOXO

Tiff