Spicy Shrimp Spring Rolls with Jalapeño Peanut Sauce
These Spicy Shrimp Spring Rolls are a delicacy! Fresh veggies and herbs, shrimp, and the most delicious Jalapeño Peanut Sauce for dipping!
Ingredients
- 12 Rice Wrappers
- 2 Cups Small Cooked Shrimp
- 1/2 Head Cabbage slices
- 2 Large Cucumbers
- 2 Large Carrots sliced
- 1 Red Bell Pepper sliced
- 12 Mint or Basil Leaves
- 1 Tablespoon Sesame Seeds
Jalapeño Peanut Sauce
- 3/4 Cup Peanut Butter
- 2 Tablespoons Rice Vinegar
- 1 Lime juiced
- 1 Jalapeño minced
- 1/4 Cup Maple Syrup or Honey
- 1/4 Cup Coconut Aminos
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic
- 1 Teaspoon Ginger minced
- 1 Teaspoon Salt
Instructions
- I usually buy small fresh shrimp. You will need to peel the shell and tails off before cooking them. To cook the shrimp, get out a large skillet, and add a tablespoon of olive oil to the skillet. Add the shrimp, and sear each shrimp for 2-3 minutes on each side on medium heat. If you want to use frozen shrimp, no worries! It will definitely save time! I typically use 3 small shrimp per roll. So if you’re making 12 rolls, you’ll need about 35-40 shrimp.
- Prepare the mint or basil by removing the stems and washing them thoroughly.
- Peel and cut the 2 large carrots. Do this by using a peeler to take off the outside layer of the carrot. Once the carrot is peeled, cut it in half. Using each half, cut small matchstick pieces to be added to the spring rolls.
- Peel and cut the cucumber in half, then into thin slices. Each roll will require about two slices. Cut a head of purple cabbage in half, you will only use one side. Once you’ve done this, half it again and slice into thin strips that will fit in the spring rolls. Wash and cut the bell pepper. Cut it in half the slice into thin pieces.
- Prepare a shallow pan with very warm water. You will later use this to soak the rice paper one at a time. I usually use a pie dish for this. You will also want to get a cutting board out, this is where you’ll build each spring roll.
- Make the sauce! Get out a small bowl and add all of the peanut sauce ingredients to the bowl. Mix well and set aside.
- Assembly is next. Dip one rice paper into the warm water until softened (about 10-15 seconds). If you let the rice wrapper soak too long it will rip and be too flimsy to wrap with so it only needs a couple seconds! Remove the paper from the water and lay it flat on a cutting board, eliminating excess water. On the bottom half of the paper, layer the herbs, sesame seeds, vegetables, and shrimp. This is usually the order I go in! It makes for the most beautiful spring roll.
- Roll the paper once to secure the ingredients, then tuck in the ends to create a tightly rolled spring roll, continue rolling until there’s no more rice wrapper. Repeat the process for the remaining eleven rolls, placing them seam side down on a plate to maintain their structure until you’re ready to indulge in their goodness! ENJOY!