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SHRIMP SPRING ROLLS WITH PEANUT SAUCE

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Prep Time 20 minutes
Cook Time 2 minutes
Course Appetizer
Servings 4
Calories 238 kcal

Notes

Nutrition per Serving Cal: 238 • Fat: 7.1g • Carb: 50.6g • Protein: 6.2g • Fiber: 1.6g • Sugar: .9g
Ingredients
  • 1 small carrot, peeled and julienned
  • 1/2 cucumber, peeled and julienned
  • 2 oz. cellophane noodles, really thin rice noodles
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp mint, chopped
  • 2 Tbsp basil, chopped
  • 6 shrimp, cooked, tails removed and cut in half through the middle
  • 6 rice paper rounds, 8″ diameter
  • one recipe of peanut sauce, below
Peanut Sauce
  • 1/8 c. creamy peanut butter
  • 1 1/2 tsp hoisin sauce
  • 3/4 tsp soy sauce
  • 1 small garlic clove, mashed into a paste
  • 1/4 tsp sriracha chili paste, more for spicier sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp lime juice
  • 1-3 Tbsp hot water
  • 1 tsp crushed peanuts
Method
  1. In a bowl, pour boiling water over the cellophane noodles, let sit for 15 minutes, strain and cool.
  2. Once everything is prepared, fill a shallow bowl with warm water. One at a time, place a rice paper round in the warm water for about 5-10 seconds, until pliable, and lay it on a work surface. Place two shrimp halves in the middle, top with some cellophane noodles, carrots, cucumber and herbs, wrap like a burrito, cut in half and place on a plate.
  3. Continue to roll the spring rolls, one at at time, using 1/6 of the ingredients in each one.
  4. To make the peanut sauce, combine all ingredients and whisk in water until it reaches the desired consistency. I like mine a little thinner! Pour into a serving dish that’s easy for dipping or spooning sauce from and top with crushed peanuts and a squirt of sriracha if desired.
  5. Serve the spring rolls with peanut sauce.