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Healthy Shrimp Spring Rolls

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Servings: 5
Course: Main Course
Ingredients Method Notes

Ingredients
  

Peanut Dipping Sauce
  • 1/2 cup homemade hoisin sauce
  • 1/4 cup raw peanut butter, chunky
  • 1/4 cup water
  • 1 tablespoon rice vinegar
Shrimp Spring Rolls
  • 10 jumbo shrimp, pre-cooked (10 ounces)*
  • 10 round rice paper wrappers
  • 10 butter leaf lettuce leaves
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 cup bean sprouts (1/2 ounce)
  • 15 mint leaves
  • 1/2 cup cilantro leaves

Method
 

Peanut Dipping Sauce
  1. In a medium bowl whisk together hoisin sauce, peanut butter, water, and rice vinegar until smooth. Add more water if you would like the consistency thinner.
  2. Transfer to a small bowl and set aside.
Shrimp Spring Rolls
  1. Bring water to a boil, add shrimp and cook for 1½ minutes until shrimp is pink and opaque. 
  2. Immediately remove from water. Drain and cool in the refrigerator.
  3. Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to get two pieces. Set aside.
  4. Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper. 
  5. Set a damp dishtowel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds. This step is VERY important! Do not over soak.
  6. Remove sheet, shake off excess water, and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
  7. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
  8. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. 
  9. Lay 2 shrimp halves cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
  10. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce. Enjoy!

Notes

*Substitute 2 1/2 cups grilled chicken, shredded if you prefer.