If you’re feeling like a light but flavor-packed bite, these spring rolls are a great option and the sauce is soooo addicting. Feel free to make it vegetarian and use tofu or extra veggies instead of shrimp!
Here is how I made them:
Shrimp Spring Rolls w/ Thai Peanut Sauce Recipe:
For the dipping sauce:
2/3 cup hoisin sauce
1/3 cup creamy peanut butter
3 tablespoons lime juice
1 and 1/2 tablespoons low sodium soy sauce
1/3 cup water
For the spring rolls:
rice paper spring roll wrappers
vermicelli noodles
shrimp- you can buy them precooked, but I seasoned them with salt and pepper and then sauteed them on the stove-top
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avocado slices
thai basil
veggies of choice- I used bean sprouts, thinly sliced carrots, red pepper, cucumber & lettuce
steps:
1. If you are cooking your own shrimp, cook them first and set aside to cool as you prep your other ingredients. Also, cook the vermicelli noodles, and set aside.
2. For the sauce, whisk together all ingredients until completely combined.
3. Fill a large pan with warm water. Soak spring roll wrappers in the water for just a few seconds to soften.
4. Lay the soaked wrapper on a flat surface. 1/3 of the way in, pile all your veggies & noodles, then lay the avocado slices in a row in front of the veggies, and the shrimp in front of the avocado.
5. To roll: Roll the wrapper over just the veggie pile, then fold in the two sides, then roll over the avocado, and then again over the shrimp.
6. Serve with the dipping sauce, and enjoy!
