Fresh Spring Rolls with Peanut Dipping Sauce
Though traditional fried spring rolls in a sweet and sour sauce serve up a delicious treat, these fresh and nutrient-packed Vietnamese spring rolls are perfect for a healthy appetizer or part of a meal.
Ingredients
Ingredients
- 16 oz large, cooked shrimp, peeled and deveined
- rice paper
- 1 head romaine or butter lettuce
- 1 bell pepper, cut into strips
- 2 sprigs cilantro
- 2 sprigs green onions
- 1 avocado, cut to thin slices
- 1/4 cup peanut butter
- 2 Tbsp. low sodium soy sauce
- 1/4 cup warm water
- 2 cloves minced garlic
- 1/2 lime, juiced
- 1 Tbsp. ginger, minced
- 2 tsp. sesame oil (can substitute with other oil)
- optional toppings: crushed peanuts and red pepper flakes
Instructions
Instructions
- Chop and assemble ingredients.
- Soak rice paper in warm water for 5-10 seconds. Soaking it for too short of time will make the paper crack while soaking it for too long will make the paper mushy and break.
- Apply ingredients (3 shrimp, a little lettuce, bell pepper strips, cucumber strips, cilantro, green onion and avocado) on two opposite sides of the rice paper, folding at the top over the first bunch of ingredients, then fold in on both sides and continue rolling.
- In a bowl, combine peanut butter, soy sauce, warm water, minced garlic, lime juice, ginger and oil. Mix until well combined then top with crushed peanuts and red pepper flakes if desired.
- Dip spring rolls in peanut sauce.
- Store with parchment paper separating the rolls to prevent them from sticking to each other.