Shrimp Spring Rolls with Thai Peanut Dipping Sauce
Shrimp Spring Rolls with Thai Peanut Dipping Sauce
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
14-16
Prep Time
30 minutes
Cook Time
5 minutes
Looking for a refreshing, healthy, and fun dinner idea? These Shrimp Spring Rolls with Thai Peanut Dipping Sauce are the perfect answer! Packed with colorful veggies, shrimp, and a delicious peanut sauce, this recipe is perfect for making with friends, family, or little chefs in the kitchen. The ultimate combination of crunch and flavor!
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Ingredients
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½ English Cucumber
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1 Large Carrot
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¼ Red Cabbage
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1 cup Fresh Herbs (Mix of Cilantro, Basil, and Mint), chopped
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1lb, 16-20 count Raw Shrimp
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1 Tbsp plus ½ tsp Black Garlic Shiitake Rub & Seasoning, divided
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2 tsp Sicilian Lemon Infused Olive Oil, divided
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1 Pack Rice Paper Wraps
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⅓ cup Peanut Butter
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2 Tbsp Cucumber White Barrel Aged Balsamic
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1 Tbsp Soy Sauce
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1 tsp Honey
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1 Clove Garlic, minced
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1 tsp Fresh Ginger, minced
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5-6 Tbsp Water
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Sesame Seeds, to garnish
Directions
Prep the Veggies & Herbs:
Cut the cucumber in half lengthwise and scoop out the seeds. Slice the cucumber and carrots into thin matchsticks (about 2½" long and ⅛" wide). Thinly slice the red cabbage. Set aside.
Chop the cilantro, basil, and mint, then mix the herbs together in a small bowl. Set aside.
Cook the Shrimp:
Peel and devein the shrimp. In a bowl, toss the shrimp with 1 Tbsp Black Garlic Shiitake Rub & Seasoning.
Heat 1 tsp Sicilian Lemon Infused Olive Oil in a 12" skillet over medium heat. Cook the shrimp for 3–4 minutes, flipping halfway, until they are pink and opaque. Remove from heat and cut the shrimp into thirds.
Assemble the Spring Rolls:
Soak one rice paper wrapper in lukewarm water for about 15 seconds, until soft. Lay the wrapper on a towel and gently blot to remove excess water. In the center of the wrapper, layer shrimp, vegetables, and the fresh herb mix. Fold in the sides, then roll tightly from the bottom up.
Repeat with remaining paper wrappers, veggies, herbs and shrimp. Store finished rolls between damp towels to keep them fresh.
Make the Peanut Sauce:
In a bowl, mix together peanut butter, 2 Tbsp Cucumber White Barrel Aged Balsamic, the remaining 1 tsp Sicilian Lemon Infused Olive Oil, soy sauce, honey, and remaining ½ tsp Black Garlic Shiitake Rub & Seasoning, garlic, and ginger. Thin sauce with water and top with sesame seeds.
Serve spring rolls with peanut sauce and enjoy!