Ingredients
For the spring rolls
- 1 cup shelled frozen edamame
- 1 cup baby shrimp
- 2 tablespoons sesame oil
- 2 tablespoons tamari (or soy sauce)
- 8 spring roll skins (rice paper)
- 4 large lettuce leaves, sliced
- 2 cups purple cabbage, sliced
- 2 green onion, sliced in thirds
- ½ of a cucumber, sliced into strips
- 2 large carrots, sliced into very thin strips strips (or shredded)
For the Thai Peanut sauce
- 4 tablespoons natural peanut butter
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon freshly minced ginger
- ¼ teaspoon red pepper flake
Instructions
- Prepare peanut dipping sauce by whisking together all ingredients. Allow to mellow in the refrigerator while you prep spring rolls.
- Steam edamame according to directions. Set aside.
- In a small skillet, heat sesame oil. Quickly saute shrimp before removing from heat and tossing with soy sauce. Set aside.
- Take 1 rice paper and place in a shallow pan filled with warm water. Allow rice paper to soften for about 15 seconds. Remove and lay flat on a plate. Layer veggies in center of paper.
- Fold up sides of rice paper. Fold up bottom edge, roll over veggies, and continue rolling the rest of the way. Serve with peanut sauce.
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