Ingredients
For the Spring Rolls
- 8 pieces Rice paper wrappers
- 12 oz Shrimp, cooked and peeled
- 1 cup Cucumbers, julienned
- 1 cup Carrots, julienned
- 1 cup Fresh herbs (mint, cilantro, basil)
- 4 leaves Lettuce leaves
For the Peanut Dip
- 1/2 cup Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey or sugar
- 3 tablespoons Water Adjust for desired consistency
Method
Prepare the Peanut Dip
- Mix peanut butter, soy sauce, lime juice, honey (or sugar), and water until smooth. Adjust the consistency with more water if needed.
Assemble the Spring Rolls
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until soft.
- Lay the wrapper on a clean surface, and in the center, place a few shrimp, some cucumber, carrot, herbs, and a lettuce leaf.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top.
- Repeat with remaining ingredients.
Serve
- Serve the spring rolls on a large platter with the peanut dip in a small bowl in the center.
- Garnish with extra herbs or lime wedges for a pop of color and freshness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 4g
Notes
Prepare all ingredients before wrapping for a smoother process. For vegetarian options, use more vegetables. Practice makes perfect with rice paper rolls!
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