Shrimp and Peanut Summer Rolls
Servings: 4
Calories: 401kcal
Ingredients
Peanut Sauce
- 3 tablespoon creamy peanut butter
- 2 tablespoon warm water
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- ½ teaspoon garlic powder
Pickled Red Cabbage
- 1 cup shredded red cabbage
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Other Ingredients
- 12 rice paper wrappers
- 12 ounces jumbo shrimp
- ½ teaspoon garlic powder
- 1 carrot (cut into matchsticks)
- 1 cucumber (cut into matchsticks)
- 1 green onion (chopped)
- ¼ cup fresh basil (chopped)
- 24 leaves bibb lettuce or butter lettuce
- ¼ cup chopped peanuts
Instructions
- Whisk the peanut sauce ingredients together in a bowl and set aside.
- Toss the shredded red cabbage, 1 tablespoon of rice vinegar and 1 teaspoon of sugar together in a bowl and let it sit for at least 15 minutes.
- Cook the shrimp in a skillet over medium-high heat. Lightly spray the skillet with nonstick spray, and sprinkle ½ teaspoon garlic over the shrimp.
- Fill a pie plate or shallow skillet full of water. Arrange a lint-free tea towel next to it, to absorb excess water during the rolling process.
- Submerge a rice paper wrapper in the water for 10 to 20 seconds or so. You don't want the rice paper to become very soft, but it should be just soft enough to bend. Lift it out of the water and lay it on the teatowel.
- Lay down 1 or 2 leaves of lettuce right in the middle of the softened rice paper. Pile the shrimp, pickled lettuce, cucumber, carrots, green onions, basil and crushed peanuts on top (careful not to overstuff it, or it will not be pretty when rolled).
- Roll the rice paper up just like a burrito - fold the top and bottom in and roll up from one side.
- 12 rolls divided by 4 servings = 3 each. Dip the summer rolls in the peanut sauce and enjoy!