Ingredients
For the spring rolls
- 1 lb Large shrimp Pat dry before cooking
- 8 pieces Rice paper wrappers Soak one at a time
- 1/2 cup Creamy peanut butter For the dipping sauce
- 1 tbsp Soy sauce Adjust to taste
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Green onions, chopped
- 1/4 cup Cilantro, chopped
- 1 medium Lime Juiced
- to taste Salt
- to taste Black pepper
- to taste Red pepper flakes
Method
Preparation
- Pat the shrimp dry with a paper towel to remove excess moisture. Season with salt, black pepper, and red pepper flakes.
- Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from heat and set aside.
- In a small bowl, whisk together creamy peanut butter, soy sauce, minced garlic, grated ginger, and a squeeze of lime juice. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
- Soak a rice paper wrapper in warm water for 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.
- Arrange a few shrimp and a sprinkle of chopped green onions and cilantro in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a spring roll. Repeat with remaining wrappers and filling.
Cooking
- Heat a large skillet over medium heat and add a thin layer of oil. Add the spring rolls and cook for 2-3 minutes on each side until they are golden and crispy. Remove from heat and let cool for a few minutes before serving with peanut sauce.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 15gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 3g
Notes
Store leftover spring rolls in an airtight container in the fridge for about 2 days. To maintain crispness, keep the sauce separate and pour it over just before serving. Feel free to add additional veggies like shredded carrots or lettuce for more crunch.
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