- 10-12 sheets rice paper
- 1 ripe avocado, thinly sliced
- 1 cup shredded carrots
- 1 fresh mango, chopped
- 1/3 cucumber, peeled and julienned
- 1/2 beet, peeled and julienned
- 2 fresh ginger root, peeled and thinly sliced
- 8-12 ounces medium frozen shrimp (cooked, deveined, tail off)
- fresh basil
- fresh cilantro
- 8 ounces rice noodles
- 1.5 teaspoons chili garlic sauce
- 1/4 cup peanut butter
- 1 tablespoon reduced sodium soy sauce
- juice from 1/2 lime
- 1 tablespoon water
Thaw shrimp by placing bag in a bowl filled with hot water (about 10 minutes) .
Soak rice noodles in hot water for 5 minutes or until soft; drain water and set noodles aside.
Meanwhile, wash and prep veggies/herbs and set on plate nearby. Place thawed shrimp in a bowl.
Fill a wide, shallow dish with hot water (I use a sauté pan). Dip rice paper in water for 10 seconds; place paper on flat surface like a plate or cutting board (the paper will still feel like plastic at this point, but will transform and become pliable within seconds of laying it down — magic!).
Layer noodles, veggies/herbs, and shrimp in the middle of paper (each layer about 4" long). Carefully fold one side of rice paper over fillings, tuck each end into the center, and continue rolling (as though rolling a burrito) until spring roll is seam side down.
To prepare peanut sauce, whisk chili garlic sauce, peanut butter, soy sauce, lime juice, and water together in small bowl. Serve with spring rolls.
About this recipe
These spring rolls are great stuffed with any and every vegetable you have on hand. Load up on a variety of veggies and leafy greens — the more colors, the better — to impart nutrients like fiber, vitamins & minerals. You can also substitute shrimp with vegetarian protein options like tofu and tempeh.