From The Galley: Shrimp Spring Rolls With Peanut Dipping Sauce

Shrimp Spring Rolls


8oz cooked shrimp, tail off

12 rice paper spring roll wrappers

2 cups romaine lettuce, chopped
1 medium carrot, cut into matchsticks
1 medium cucumber, peeled and cut into matchsticks
1/4 cup cilantro, finely chopped
1/3 cup fresh mint, finely chopped
4 tbsp Better’n Peanut Butter
1 tbsp sesame oil
1/4 cup reduced sodium soy sauce
2 garlic cloves, minced
1 tbsp rice vinegar
1 tbsp brown sugar
Juice from 1 small lime
1/2 tbsp lime zest


In a small bowl, whisk together the Better’n Peanut Butter, lime juice, lime zest, soy sauce, rice vinegar, sugar, garlic cloves and sesame oil. Set aside.
Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.
Assemble spring rolls: lay one wrapper flat, and in the center lengthwise, place some lettuce, mint, cilantro, carrot, cucumber, and about 3 shrimp. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.
Serve with dipping sauce.

In the galley today is a tasty shrimp recipe we know you're gonna love. Shrimp spring rolls with peanut dipping sauce recipe is light beach house dining at it's best.


Shrimp Spring Rolls With Peanut Dipping Sauce


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