Shrimp Summer Rolls with Peanut Dipping Sauce is an entree recipe made in June 13, 2019.
Ingredients[]
For the rolls:
- 4 ounces of Cooked Thin Rice Noodles
- Spring Roll Wrappers
- 1/2 lb of Cooked Shrimp, shelled and deveined
- Thinly sliced vegetables of your choice, I'm using Carrots, Red Cabbage, Cucumber, Bell Pepper
- Fresh Mint and Cilantro
- Sliced Scallions
- 2 Tbsp of Soy Sauce
- 2 tsp of Light Oil
- Squeeze of lime
For the sauce:
- 1/4 cup of Natural Peanut Butter
- 1/3 cup of Hoisin Sauce
- 2 Tbsp of Soy
- 1 Clove of Garlic
- Drizzle of hot sauce, I like Sirarcha
- Squeeze of Lime Juice or Rice Wine Vinegar
- 1 tsp of Sesame Oil
- Few Tablespoons of Water
Preparation[]
- 1. ) In a small bowl, add all the ingredients for the sauce, add enough water to reach a sauce consistency but make sure it's not too thin, taste, adjust any seasonings and set aside.
- 2. ) Assemble the rolls however you like, just make sure to start by soaking the wrappers in hot water (watch video to see how I did it) and layering the noodles, veggies, herbs, shrimp and drizzle with the lime, soy and oil, wrap and set aside.
- 3. ) When ready, serve with the sauce and dig in!
