Try These Homemade Shrimp Rolls With Savory Peanut Dipping Sauce Next Time You Crave Take Out

It’s easy to switch up the toppings to make this a daily lunch or dinner option. Using a different meat like grilled pork or chicken can change up the taste in a flash, or loading up even more veggies makes these friendly for the vegetarians out there. Don’t forget a yummy dipping sauce to get these flying off the table!

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Ingredients:

For the rolls

  • 9 jumbo shrimp, boiled and peeled (or 3 for each roll you want to make)
  • spring mix lettuce, rinsed, dried and torn to fit
  • fresh mint leaves
  • 1 medium seedless cucumber, julienned
  • 1 avocado, sliced
  • fresh basil leaves
  • fresh cilantro leaves
  • About 2 ounces vermicelli noodles, optional
  • spring roll wrappers, round

For the dipping sauce

  • 1/4 cup creamy peanut butter
  • 1 tablespoon sriracha
  • 4 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped roasted peanuts

Directions:

For the rolls, cover vermicelli noodles with boiling water and let stand for 10 minutes.

In a round pie plate or bowl that’s bigger than the wrappers, add enough hot water to come half way up the side.

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Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.

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Lay the wrapper on a large plate.

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Layer your vermicelli noodles, greens and herbs, 3 shrimp in the middle of the bottom half of the wrapper.

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Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).

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Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.

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Tuck the ends in as you go.

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Set aside until all rolls have been assembled.

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For the dipping sauce, combine all ingredients (except roasted peanuts) and sprinkle with peanuts once well-combined.

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Cut rolls in half and serve with dipping sauce.

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