Shrimp Spring Rolls with Peanut Dipping Sauce

Ingredients: For the spring rolls:

• 12 large shrimp, peeled and deveined
• 8 rice paper wrappers
• 2 cups vermicelli noodles, cooked according to package instructions
• 1 cup shredded lettuce
• 1 cup shredded carrots
• 1 cucumber, julienned
• red cabbage chopped 
• 1 avocado, sliced (optional)
• Fresh mint leaves
• Fresh cilantro leaves (optional)
• Fresh basil leaves

For the peanut dipping sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 2-4 tablespoons warm water (as needed to thin out the sauce)

Instructions:

1. Cook the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the water and drain. Once cooled, slice each shrimp in half lengthwise.

2. Prepare the ingredients: Prepare all the filling ingredients and have them ready for assembling the spring rolls. Arrange the cooked vermicelli noodles, shredded lettuce, shredded carrots, julienned cucumber, sliced avocado, mint leaves, cilantro leaves, and basil leaves in separate bowls.

3. Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but still slightly firm. Remove from the water and place it on a clean work surface, such as a cutting board.

4. Assemble the spring rolls: Place a few slices of shrimp (about 3-4 halves), a small handful of vermicelli noodles, and a variety of the prepared vegetables and herbs onto the lower third of the rice paper wrapper.

5. Roll up the spring roll: Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling completely. Repeat with the remaining ingredients until all the spring rolls are assembled.

6. Make the peanut dipping sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger until smooth. Add warm water, 1 tablespoon at a time, until you reach your desired consistency.

7. Serve the spring rolls: Arrange the shrimp spring rolls on a platter and serve with the peanut dipping sauce on the side for dipping.

8. Enjoy immediately as a refreshing appetizer or light meal!

These shrimp spring rolls are not only delicious but also customizable with your favorite vegetables and herbs. Serve them as a healthy and satisfying snack, appetizer, or light meal, perfect for any occasion.

Other items to use/add: jalapenos, tofu, other peppers, sushi sheets, baby spinach, other lettuces, spring mix, beansprouts, alfalfa sprouts, other cooked meats like chicken, beef, pork chopped. 

Others have also made with strawberries or mangos for a more dessert like spring roll.

If you placed each ingredient in their own bowl, you can put a cling wrap over each and put in fridge if you want to eat later.  Also you can put all in a bowl and make a spring roll salad without the rice paper.