Healthy spring rolls from Vietnam served with a rich creamy peanut butter sauce are the ideal at-home treat. 30-minute tasty, nutritious rolls for lunch or dinner
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
Spring rolls
10-12 large shrimps 1 teaspoon avocado oil
1 cucumber (3”-4” long) 10 rice paper wraps
3 oz buckwheat noodles 1 teaspoon soy sauce
Leaves from 1 small head iceberg lettuce salt
1 cup coriander (springs) ½ cup fresh min leaves
Dipping
¼ cup peanut butter (plain)
½ tablespoon soy sauce
1 tablespoon chili garlic paste
1 teaspoon corn starch
1 cup water
INSTRUCTIONS
1. On medium heat, preheat the oil in a medium skillet. Add salt to taste and shrimp along with 1 teaspoon soy sauce. The shrimp should be well-done after 2 to 3 minutes in the pan. Give it about 5 minutes to cool.
2. Noodles should be prepared as directed on the package in the interim. To prevent further cooking, drain and rinse with cold water after cooking.
3. In a small sauce pan, combine all of the "DIPPING" ingredients. For about 3 to 5 minutes, or until the corn starch is cooked, simmer the mixture on medium heat.
4. Seared shrimp should be split lengthwise.
5. Pour some very warm water onto a sizable dish or skillet. Rice paper wrap should be carefully spread over a slightly moist cutting board after being dipped in water for 10–15 seconds.
6. On one side of the wet wrap, arrange some lettuce, some noodles, a few cilantro leaves, a few mint leaves, 2-3 julienned carrots, and 2-3 julienned cucumbers. Layer 2-3 shrimp halves in front of the vegetables, leaving space between each one. Fold the rice paper wrap once from the noodle and vegetable side. After that, tuck the wrap's side edges inside before continuing to roll and fold the shrimp until the seam is shut. For each roll, repeat this process.
7. Enjoy these crisp, nutritious spring rolls with prepared peanut butter dipping.