Shrimp Spring Rolls

Shrimp Spring Rolls

from themodernnonna.com
25 min

After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade spring rolls, but how limitless the filling and flavor possibilities are.

Ingredients

  • 2 bay leaves
  • ½ lemon
  • salt
  • 9 raw jumbo tiger shrimp (thawed if frozen; peeled and deveined)
  • 5 rice paper wrappers
  • finely sliced red cabbage
  • julienned carrots
  • julienned cucumber
  • 1/4 cup natural creamy peanut butter (use seed butter if allergic)
  • 1 tablespoon soy sauce (I used coconut aminos)
  • 1 tablespoon sweet Thai chili sauce (or your favorite chili sauce)
  • 1/2 tablespoon rice vinegar (optional)
  • 2 tablespoons hot water

Directions

  1. 1

    NOTE: If the shrimp are not already peeled, you can peel them after they are poached.

  2. 2

    Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside.

  3. 3

    Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.

  4. 4

    To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

  5. 5

    Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel.