Photo by Iuliia Nedrygailova
Makes 10
- 10 8-inch rice paper wrappers
- ½ pound large, cooked shrimp, peeled and tails removed
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- ½ cup red cabbage, chopped
- 1 avocado, sliced
- Small bunch cilantro, chopped
- Fresh-squeezed lime juice
- Peanut sauce, store-bought or homemade (see recipe below)
Pour warm water into a shallow 9-inch pan. One at a time, dip rice paper wrapper into water for 45–60 seconds until wrapper is soft and flexible. Remove from water and place on a clean, flat surface. Pat dry. Place 3 shrimp in the middle of wrapper and stack some of the vegetables on top of the shrimp. Fold the bottom of wrapper up and over the shrimp mixture; fold the sides inward and tightly finish rolling the wrapper. Brush the tip of the wrapper with water to seal. Repeat until all wrappers and vegetables are used. Cut in half diagonally and place on a serving platter with a small dish of peanut sauce.
Homemade creamy peanut sauce
Makes about 1 cup
- ½ cup creamy peanut butter
- ¼–½ cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons maple syrup
- 1 teaspoon toasted sesame oil
Mix all ingredients in the bowl of a blender or food processor. Transfer to a small jar or bowl. Use as a dip for spring rolls. Refrigerate leftover sauce for up to a week.
Chef's tip: Spring rolls are best eaten the day they are made. If you must refrigerate leftovers, wrap them individually in plastic wrap and store in an airtight container. They will last 2–3 days in the refrigerator.
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What’s cooking at SCLiving.coop/food/chefbelinda
Recipes to pack for the ultimate summer, Southern backyard picnic—The lazy days of summer are perfect for picnics. These delightful dishes travel well and don't require refrigeration—no mayo in sight!