Ingredients:
- Red Peppers (thinly sliced/julienned)
- Carrots (peeled and julienned)
- cucumber (thinly sliced/julienned)
- avocado (sliced)
- purple cabbage (chopped)
- cilantro (chopped)
- spinach leaves (washed)
- shrimp ( peel, devein, toss with EVOO, salt and pepper –roast until done)
- sesame seeds (to garnish)
- package of spring roll wrappers
Preparation:
- Make sure all the ingredients are prepared/chopped/cooked before you assemble
- Prepare the rice paper wrappers according to directions (you want the wrapper to be soft, yet still slightly firm and pliable.)
- Fill the rolls by placing a few sticks of carrot, cucumber, red pepper, and a sprinkle of purple cabbage on top of the bottom 1/3 of the rice paper. Then, a slice or two of avocado and a bit of cilantro. Lay spinach leaves on top and finish with slices of shrimp on top.
- Don’t overstuff roll
- Roll everything up tightly by gently pulling up the bottom of the roll and roll over the filling. Use your hands to tuck the filling in as you roll — like you are rolling a burrito (you can fold in the sides of the rice paper if you wish.
- Place on a serving plate and cut in half, sprinkle with sesame seeds and serve with peanut sauce or drizzle with Oli+Ve Traditional balsamic, or both!
Peanut Sauce (adapted from naturalmond.com)
- 1/2 cup NaturAlmond almond butter (or Georgia Grinder’s peanut butter)
- 1/2 cup low-sodium chicken broth
- 3T low-sodium soy sauce (Den Chan Shoyu)
- 2 1/2T minced fresh ginger
- 1T freshly squeezed lime juice
- 1T minced garlic
- 1/2 t red pepper chili flakes (more or less based on desired heat)
- 1 shallot, peeled
- 1 1/2T rice wine vinegar (or try Oli+Ve honey ginger balsamic)
Place all ingredients in a high powered blender and blend until smooth and creamy (keeps 3-4 days in the refrigerator)
Spring roll recipe shared by Kathy White