Shrimp Spring Rolls Recipe with Peanut Butter Dipping Sauce
Shrimp Spring Rolls Recipe with Peanut Butter Dipping Sauce is a delicious easy to make a recipe that makes for the perfect appetizer.
For the Spring Rolls:
- 15 sheets of round rice paper
- 1 1/2 pound of cooked and cooled 16/20 shrimp
- 1 seeded julienne cucumber
- 1 peeled julienne carrot
- 1 seeded and julienne red bell pepper
- ½ finely shredded head of red cabbage
- 3 julienne green onions
- 1 cup of cilantro leaves
- 2 cups of cooked and cooled rice stick noodles mixed with 1 teaspoon of sambal
For the Dipping Sauce:
- ½ cup of peanut butter
- ½ cup of coconut milk
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- juice of ½ lime
Add 1 sheet of rice paper to some warm water and submerge until soft and pliable.
Place the rice paper down on a clean surface.
Place a few shrimps, some cucumber, carrot, pepper, cabbage, green onions, cilantro leaves, and rice noodles to the center of the rice paper leaving about 1 inch to the left and the right of these ingredients.
Fold the leftover to the right as far as you can and likewise the right to the left.
From there roll up until tight. Repeat until all ingredients have been used. Hold in dampened paper towels.
Sauce: Mix all ingredients in a large bowl until combined.
Serve the spring rolls alongside the dipping sauce.
Calories: 281kcal | Carbohydrates: 42g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 634mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg