Shrimp and Veggie Spring Rolls with fresh, colorful veggies and creamy peanut dipping sauce make the perfect easy Summer appetizer or main dish!
Prep Time: 20 minutesminutes
Cook Time: 0 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:8servings
Ingredients
1cucumber, peeled, seeded, and thinly sliced
1yellow bell pepper, stem and membranes removed, thinly sliced
1red bell pepper, stem and membranes removed, thinly sliced
2large carrots, peeled and thinly sliced
½poundcooked small shrimp, peeled, deveined, and tails removed
1bunch cilantro, roughly chopped
8-10sheets of Asian rice paper
Peanut Dipping Sauce
4tablespoonscreamy peanut butter
3tablespoonssoy sauce
2tablespoonswater, (as needed)
2teaspoons brown sugar
1teaspoonhot sauce, (Asian chili sauce works great OR sub ¼ teaspoon crushed red pepper flakes)
½teaspoongarlic powder
Instructions
On a clean, flat surface, lay one piece of rice paper (if using dehydrated, first soak in room temperature water for 10-15 seconds to rehydrate). In the center of the rice paper arrange sliced cucumbers, bell peppers, carrots, shrimp, and chopped cilantro.
Roll tightly (burrito-style) pinching the edges of the rice paper to seal. Use a sharp knife to slice each in half crosswise. Repeat with remaining rice paper, veggies, shrimp, and cilantro.
To make the peanut sauce, stir together peanut butter, soy sauce, garlic powder, brown sugar, hot sauce (or crushed red pepper flakes). Stir in 1-2 tablespoons water to thin as needed. Serve with spring rolls for dipping.
Notes
Serve with Thai peanut sauce or sweet Thai chili sauce for dipping.