Shrimp Summer Rolls
4 servings
45 minutes
5 minutes
Yield: 4 servings
Time: 45 minutes
4 oz cooked shrimp
8 six-inch round rice wrappers
1 avocado sliced
2 tsp. lemon juice
1 persian cucumber, julienned
1 carrot, julienned
Spicy Red Sauce:
6 grape tomatoes
1 Tbsp. fish sauce
1 Tbsp. water
1/2 tsp. cayenne
For garnish: 1/2 tsp. black
sesame seeds and scallions
Peanut Dip:
4 1/2 Tbsp. smooth creamy
peanut butter
1 Tbsp. pure maple syrup
1/8 tsp. minced ginger
1 tsp. minced jarred garlic
2 Tbsp. hoisin sauce
2 Tbsp. hot water
1 tsp. low sodium soy sauce
Directions
Step 1
Wrapping the summer rolls: Dip the rice wrappers into water so that they become moist and soft – just a few seconds.
Step 2
Lay on a cutting board. Distribute the ingredients among 8 wrappers. To wrap, fold in the side closest to you, then the left and right sides, and then roll up.
