Rice Paper Spring Rolls with Shrimp

Servings & Time

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Servings: 6
Preparation: 15 minutes
Ready: 15 minutes

Ingredients

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• ½ lb cooked shrimp, peeled and deveined
• 6 spring roll rice paper wrappers
• 1 cup shredded carrots
• 1 cup shredded cucumber
• 1 cup baby lettuce leaves
• ¼ cup chopped cilantro
• ¼ cup chopped mint
• ¼ cup chopped basil
• ½ cup peanut butter
• ¼ cup soy sauce
• 1 lime, juiced
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tbsp red pepper flakes

Directions

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1. In a small bowl, mix peanut butter, soy sauce, lime juice, garlic, honey, red pepper flakes, and warm water to make the dipping sauce. Set aside.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 20 seconds, or until soft and pliable. Place on a plate.
3. Add a small handful of lettuce, carrots, and cucumber to the center of the rice paper. Top with 2-3 shrimp, cilantro, mint, and basil.
4. Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly.
5. Repeat with remaining ingredients to make six spring rolls.
6. Serve with the peanut dipping sauce on the side, and enjoy!