Shrimp Spring Rolls with Peanut Sauce
by Chef Tony PeanutsShrimp spring rolls with plenty of vegetables and a sweet and spicy peanut sauce are the perfect light lunch. Make ahead and store in the fridge for up to a day if you are on the go!
Shrimp Spring Rolls with Peanut Sauce
Chef Tony Peanuts
Rated 5.0 stars by 1 users
Servings
5
Prep Time
1 hour
Shrimp spring rolls with plenty of vegetables and a sweet and spicy peanut sauce are the perfect light lunch. Make ahead and store in the fridge for up to a day if you are on the go!
Ingredients
15 shrimp, either frozen and pre-cooked or fresh and cleaned
Rice paper sheets, 31 CM diameter
1 small bunch of butter lettuce
2 bell peppers, different colors if desired
1 bunch scallions
1 large carrot, peeled
2 large radishes
1 medium sized cucumber
2 tsp. rice wine vinegar
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3 tbsp. Crunchy Peanut Butter
2 tbsp. honey
2 tsp. soy sauce
.5 tsp sesame oil
2 tsp. sriracha or hot chili sauce
2 tbsp. water
1 tbsp. rice wine, if available
Directions
Place the rice wine vinegar, peanut butter, honey, soy sauce, sesame oil, hot chili sauce, water, and rice wine in a bowl. Mix thoroughly until smooth and homogeneous. Add additional peanut butter to thicken the sauce to your liking or additional water/rice wine to thin it. Set aside.
Making the Peanut Sauce
Making and Assembling the Rolls
Start off by preparing your shrimp. If frozen, rinse under cool water for 5-10 minutes until they have thawed and come to room temperature. If raw, clean and devein them if needed and cook in boiling water for 5-10 minutes. Once prepped, take off the shrimp tails and set aside.
Next, chop and prepare your vegetables. Thin strips of vegetables about 3 CM long is best. Cut all of the vegetables into thin strips and set aside. Chop the lettuce into 5 small chunks.
Because rice paper comes dry, it is necessary to rehydrate it. Fill a large wide diameter mixing bowl with warm water and place next to where you will be assembling the rolls. Carefully dip the papers, one at a time, into the warm water. When they are still slightly rigid, take them out and place on your work surface, ideally a stone counter top or bamboo or wood cutting board. Place your vegetables at the top in rows and the shrimps at the bottom. For a better presentation, place a strip of vegetable on the rice paper and then place the shrimp on top of the vegetable.
To roll everything up, start by folding over the sides of the rice paper. Next, fold the bottom portion over the shrimp. Next, roll the top down, pinching at the sides of the roll to keep it tight. The roll should end up having the seam to the opposite side of the shrimp so that the shrimp and any design you may have made with your vegetables is facing out! Repeat with your remaining ingredients until you have made all of your rolls.
Transfer your peanut sauce to a dish fit for dipping and serve at room temperature or chilled.