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)
Spring Rolls
Ingredients:
Preparation:
Peanut Sauce (adapted from naturalmond.com)
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