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Shrimp Spring Rolls with Peanut Sauce Lisa Lin
Ingredients
- 13 to 15 large (10-inch) rice paper wrappers
- 2 large carrots, peeled and sliced into matchsticks
- 2 medium red bell peppers, seeded and sliced into ¼-inch strips
- 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber)
- Fresh basil leaves
- Fresh mint leaves
- 1 pound (450g) 31/40-count cooked shrimp
- Sweet chili sauce, optional for extra flavor
- 1/2 cup creamy unsalted peanut butter
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey (sugar or maple syrup works too)
- Juice from 1/2 lime (about 1 to 1 ½ tablespoons)
- 5 tablespoons filtered water
- 1/4 teaspoon salt
Chrome Extension
