Summertime shrimp spring rolls
Shrimp Spring Rolls
For the rolls (8–10 spring rolls):
* 10 rice paper wrappers
* 1 lb shrimp, peeled and deveined
* 1 cup cucumber, julienned
* 1 cup jicama, julienned
* 1 cup carrots, julienned
* 1 avocado, sliced thin
* Butter lettuce leaves
* ¼ cup fresh mint leaves
* ¼ cup fresh cilantro leaves
Cook the shrimp
1. Bring a pot of salted water to a boil.
2. Add shrimp and cook 2–3 minutes until pink.
3. Transfer to ice water, then slice larger shrimp in half lengthwise.
Assemble
1. Dip one rice paper wrapper in warm water for 5–10 seconds.
2. Lay it flat on a damp surface.
3. Place a lettuce leaf in the center.
4. Add cucumber, jicama, carrot, avocado, mint, cilantro, and shrimp.
5. Fold the sides in, then roll tightly like a burrito.
6. Repeat with remaining wrappers.
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Peanut Butter Lime Dipping Sauce
Ingredients
* 2 tbsp creamy peanut butter
* 1 tbsp fish sauce
* Juice of ½ lime
* 1 small garlic clove, grated
* 1 tsp sriracha (or more)
* 2–4 tbsp hot water
Instructions
1. Whisk peanut butter, fish sauce, lime juice, garlic, and sriracha together.
2. Slowly add hot water until smooth and pourable.
3. Taste and adjust:
* More lime = brighter
* More fish sauce = saltier/umami
* More sriracha = spicier
Choco Version 🐶 no avocado or peanut sauce
