Spring Rolls with Peanut Sauce

December 7, 2017

These spring rolls are sure to give you plenty of fresh flavor and promise you won’t be in the kitchen long!

Courtesy of Health with Hope

Ingredients

10-12 sheetsrice paper

1ripe avocado, thinly sliced

1 cupshredded carrots

1fresh mango, chopped

1/3cucumber, peeled and julienned

1/2beet, peeled and julienned

2fresh ginger root, peeled and thinly sliced

8-12 ouncesmedium frozen shrimp (cooked, deveined, tail off)

fresh basil

fresh cilantro

8 ouncesrice noodles

1.5 teaspoonschili garlic sauce

1/4 cuppeanut butter

1 tablespoonreduced sodium soy sauce

juice from 1/2 lime

1 tablespoonwater

Preparation

To prepare peanut sauce, whisk chili garlic sauce, peanut butter, soy sauce, lime juice, and water together in small bowl. Serve with spring rolls.

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.