½ lb large cooked shrimp (peeled and tails removed)
1 large carrot (peeled and julienned)
1 large cucumber (julienned)
1 red pepper or 10 radishes (julienned)
⅓ cup purple cabbage (chopped)
1 avocado (sliced)
handful of fresh cilantro (chopped)
squeeze of fresh lime juice
10 (8 inch) spring roll rice paper wrappers
3 tbsp creamy natural peanut butter
2 tbsp brown sugar or honey
2 tbsp low sodium soy sauce or tamari
1½ tbsp toasted sesame oil
zest and juice of lime
1 tsp Sriracha or chili garlic sauce
1 tsp fresh ginger, peeled and minced
splash hot water
Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
Stack shrimp and vegetables in the center of the rice paper. Tightly roll up the rice paper, tucking in the fillings.
Repeat process until vegetables are used up. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.
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