Shrimp Summer Rolls with Peanut Sauce Recipe

March 29, 2014

Shrimp Summer Rolls with Peanut Sauce Recipe



Overview

  • Prep Time: 10-15 minutes
  • Cook Time: 6-7minutes
  • Yield: 8 Servings

Ingredients

  • 8-10 (in case some rip) round rice wrappers for spring rolls
  • 8 ounces pre-cooked medium shrimp tails removed
  • 4 ounces thin rice noodles soaked in very hot water for 5-6 minutes and drained
  • 1/2 cup snow peas cut into thirds lengthwise
  • 1/4 cup red bell pepper cut into thin strips
  • 1/2 cup pre-shredded carrot
  • 3 scallions separated into tops and bottoms, tops for the rolls bottoms for the sauce
  • 1/2 inch piece of peeled ginger roughly chopped
  • 1/4 cup smooth peanut butter
  • 1 Tablespoon chili garlic sauce
  • 2 Tablespoons light soy
  • 1/2 cup coconut milk
  • 1/4 cup water

Instructions

  1. In a pie plate add enough water to submerge the rice wrappers one at a time, make sure to completely submerge the wrapper.
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  3. After 1-2 minutes it should be soft and pliable, remove it to a clean cutting board.
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  5. Place 3 shrimp in the middle of the wrap,
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  7. and top with a small bundle of noodles,
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  9. a few slices of snow peas,
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  11. a few red peppers,
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  13. some shredded carrot, and
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  15. one scallion green.
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  17. To make the roll fold the bottom up over the vegetables and noodles and
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  19. then fold in both sides and
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  21. roll up tightly.
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  23. Put on a plate and repeat with the rest or the wrappers.
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  25. Add the peanut butter,
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  27. scallions,
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  29. ginger,
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  31. chili garlic sauce,
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  33. coconut milk,
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  35. soy and
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  37. water to the bowl of a blender and
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  39. blend on high until smooth and
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  41. pour into a bowl and eat with the rolls -- yum.
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