Shrimp Summer Rolls with Peanut Ginger Dipping Sauce
A quick recipe that takes barely any cook-time and is so fun and satisfying to eat!
I love making this Vietnamese dish at home because many times when you eat it out they pack the PB sauce with unnecessary inflammatory oils and sugar. Plus, restaurants usually add rice noodles to the rolls. Instead, I like to pack the rolls with more crunchy veggies for added fiber, vitamins, and phytonutrients to help keep you feeling full and your skin glowing!
For the Rolls:
36 peeled shrimp, cleaned and dried with paper towel
1-2 tablespoons grass-fed butter or avocado oil
12 pieces rice paper
1 teaspoon ginger, minced
1 cup carrot, shredded
1 red bell pepper, thinly sliced
1 large avocado, sliced
2 cups mixed leafy baby greens
½ cup cilantro/Chinese coriander, stems removed
½ cup basil, stems removed
½ lime plus extra lime wedges for serving
Peanut Butter Ginger Dipping Sauce:
1/3 cup creamy peanut butter (no added oils or sugars)
2 tablespoons coconut aminos (this is a great low glycemic, non-soy alternative made from coconuts)
2 teaspoons sriracha or veracha ( a clean no sugar added sriracha brand made with vegetables)
1 teaspoon sesame oil
½ juice of a lime
1 teaspoon freshly minced ginger
Hot water until you reach desired consistency
First, start by making your dipping sauce. Mix all the ingredients together and add tablespoons of hot water one at a time until you reach a desired consistency. It should coat the back of a spoon.
Heat your grass-fed butter or avocado oil in a skillet and add your other teaspoon of ginger and as many shrimp that will fit in the pan. You will likely need to split the cooking into 2 batches. Lightly salt the shrimp as they cook. Cook on each side for 2 minutes at medium heat. Shrimps should be pink, be careful not to overcook. Remove from heat and place in a bowl. Repeat with the remaining shrimps and add more fat if necessary. Squeeze half a lime all over the shrimp to give them a fresh zesty taste!
Time to assemble your spring rolls! Set up a nice assembly line so once your rice paper is pliable you can quickly add in your ingredients. Next, add some water to a plate or sheet pan and soak one piece of rice paper at a time for 10 seconds. The rice paper will become pliable. Set it on a cutting board and add in all your ingredients. They fill quite quickly so less is better to start! Wrap like a burrito. Fold in both short edges so the ingredients don’t fall out and then roll up tight J
Serve with extra lime, peanut butter ginger dipping sauce and spoons. I find spoons easier than dipping on the second bite, to avoid all the goodies falling out into my yummy sauce.