Shrimp Spring Rolls with Thai Peanut Dipping Sauce
Shrimp Spring Rolls with Thai Peanut Dipping Sauce
Brie Thompson
14-16
40 minutes
5 minutes
These Shrimp Spring Rolls with Thai Peanut Dipping Sauce are the kind of fun, hands on dinner I love to make with friends, family, or little chefs in the kitchen. Shrimp seasoned with Black Garlic Shiitake Rub, crisp veggies, and fresh herbs get wrapped in tender rice paper, then dunked in a creamy peanut sauce brightened with Sicilian Lemon Infused Olive Oil and Cucumber White Barrel Aged Balsamic. It is crunch and flavor in every bite.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Spring Rolls
- ½ English Cucumber
- 1 Large Carrot
- ¼ Red Cabbage
- 1 cup Fresh Herbs (Mix of Cilantro, Basil, and Mint), chopped
- 1 lb Raw Shrimp (16 to 20 count)
- 1 Tbsp Black Garlic Shiitake Rub
- 1 tsp Sicilian Lemon Infused Olive Oil
- 1 pack Rice Paper Wraps
Peanut Sauce
- ⅓ cup Peanut Butter
- 2 Tbsp Cucumber White Barrel Aged Balsamic
- 1 tsp Sicilian Lemon Infused Olive Oil
- 1 Tbsp Soy Sauce (*see notes for gluten free option)
- 1 tsp Honey
- ½ tsp Black Garlic Shiitake Rub
- 1 Clove Garlic, minced
- 1 tsp Fresh Ginger, minced
- 5 to 6 Tbsp Water
- Sesame Seeds, to garnish
Directions
Prep the Veggies & Herbs:
- Cut the cucumber in half lengthwise and scoop out the seeds. Slice the cucumber and carrot into thin matchsticks (about 2½ inches long and ⅛ inch wide). Thinly slice the red cabbage. Set aside.
- Chop the cilantro, basil, and mint and combine 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.
- Heat 1 tsp Sicilian Lemon Infused Olive Oil in a 12 inch skillet over medium heat. Add the shrimp and cook, flipping halfway, until pink and opaque, 3 to 4 minutes. Remove from the heat and cut the shrimp into thirds.
Assemble the Spring Rolls:
- Soak one rice paper wrapper in lukewarm water until soft, about 15 seconds. Lay the wrapper on a towel and gently blot to remove excess water. Layer shrimp, vegetables, and the fresh herb mix in the center of the wrapper. Fold in the sides, then roll tightly from the bottom up.
- Repeat with the remaining wrappers, vegetables, herbs, and shrimp. Cover the finished rolls with a damp towel while you assemble the rest.
Make the Peanut Sauce:
- In a bowl, whisk together the peanut butter, 2 Tbsp Cucumber White Barrel Aged Balsamic, 1 tsp Sicilian Lemon Infused Olive Oil, soy sauce, honey, ½ tsp Black Garlic Shiitake Rub, garlic, and ginger. Whisk in the water until the sauce is thin enough for dipping. Garnish with sesame seeds.
- Serve the spring rolls immediately with the peanut sauce for dipping.