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From The Galley: Shrimp Spring Rolls With Peanut Dipping Sauce

Shrimp Spring Rolls

INGREDIENTS

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

DIRECTIONS:

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.

PHOTO & RECIPE CREDIT:

Shrimp Spring Rolls With Peanut Dipping Sauce

Comments

WoW! Sooooooooooo beautiful!
-   2 months ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   2 months ago -
This looks good will be making this could use shrimp or salmon
-   2 months ago -
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