A light and refreshing appetizer or meal with Fresh Spring Rolls with Peanut Sauce. These rolls are filled with crisp vegetables, aromatic herbs, and tender shrimp, all wrapped in delicate rice paper and served with a flavorful peanut dipping sauce.
Ingredients:
- 10 rice paper wrappers
- 10 large cooked shrimp, peeled and deveined
- 1 cup vermicelli rice noodles, cooked according to package instructions
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- For Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Water, as needed to thin sauce
Instructions:
- Prepare all ingredients and arrange them within easy reach.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable.
- Place the softened rice paper wrapper on a clean, damp kitchen towel.
- Layer a few shrimp halves (or whole shrimp), vermicelli noodles, lettuce, carrots, cucumber, mint leaves, cilantro leaves, and basil leaves in the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
- Repeat with remaining wrappers and filling ingredients.
- For the Peanut Sauce, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, minced garlic, and grated ginger in a bowl.
- Add water gradually to achieve desired consistency, whisking until smooth.
- Serve the Fresh Spring Rolls with Peanut Sauce immediately as an appetizer or light meal.
- Enjoy the crisp and refreshing flavors of these spring rolls with the creamy and savory peanut sauce!
