SPRING ROLLS WITH PEANUT DIPPING SAUCE

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Asian|Appetizers|Seafood

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Ingredients

The Peanut Sauce:

⅔ cup peanut butter

¼ cup rice wine vinegar

¼ cup soy sauce

2 tablespoons brown sugar, packed

2 teaspoons sriracha sauce

2 teaspoons sesame oil

2 tablespoons minced ginger

4 teaspoons minced garlic

The Spring Rolls:

1 small head butter lettuce, ripped into 3-4” pieces

2 cups purple or green cabbage, thinly chopped into strips

2 carrots, shredded on the large holes of a box grater (or thinly julienned into 3” strips)

2 ounces vermicelli rice noodles, cooked to package directions (cook for 2-3 minutes in boiling water)

½ English cucumber, seeded and thinly julienned into 3” strips

1 jalapeño, seeded and thinly julienned

½ cup fresh mint leaves

½ cup fresh basil leaves

½ cup peanuts, rough chopped

½ pound cooked shrimp, peeled, deveined, and cut in half crosswise from head to tail

12, 10” spring roll rice paper wrappers

Optional – Sweet chili sauce as a second sauce

Instructions

Combine all of the sauce ingredients in a small bowl and whisk until smooth.

Prep all of the ingredients (mis en place) for the rolls and place in small bowls before assembling the spring rolls.

Fill a large pie plate with warm water. Dip one spring roll wrapper in the water to coat both sides, about 15-20 seconds. Place the wet wrapper (it will not be very soft) on a cutting board or counter. Place a few pieces of the lettuce on the back half of the wrapper, closest to you. Layer about ¼ cup of the cabbage, 2-3 tablespoons carrots, ¼ cup noodles, a few pieces of cucumber, a couple strips of jalapeno, a couple of mint and basil leaves, and 2 pieces of the shrimp (pink part facing up) on top of the lettuce.

Fold the wrapper (closest side to you) tightly over the filling and roll forward once. Tightly fold in the sides of the wrapper, toward the filling, like you would fold a burrito. Then, roll forward to seal the wrapper at the end.