Summer Rolls with Easy Peanut Dipping Sauce

Ingredients:

Peanut dipping Sauce:

1/4 cup creamy peanut butter (I use Adams as it has no sugar and no hydrogenated oil)
1 Tbls hoisin sauce (I used plum sauce as I didn't have any hoisin and it worked wonderfully)
2 tsp soy sauce
1 clove garlic, (about 1 tsp)
1 tsp Sriracha sauce or a chile garlic sauce, more if you like spicy
1-2 Tbls warm water, or more as needed to thin

Spring Roll paper wrappers (I used three as I was the only one eating)

1 large carrot, peeled and julienned
1 large cucumber, julienned and peeled if you want
1/2 of a large red pepper or any color of choice julienned
1/3 cup chopped purple cabbage (I had green)
1 oz rice noodles or you can also use rice
1 avocado sliced
handful fresh cilantro and or mint
5 large lettuce leaves (I used spinach)
I added a few green onions
20 medium cooked shrimp, peeled and slice in half length wise (vegans omit)
Sesame seeds for garnish (optional)

Prepare the dipping sauce and set aside, add water only if needed and as much really as you need.  Cut all the veggies

In a large bowl, place warm water and dip your rice  paper in the water for 5 secs until they are manageable.  They get super sticky, so work quickly.  Place the veggies that you want into the paper, and roll them up.  Cut them in half, dip into the peanut sauce, and enjoy!!!




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