Fresh and delicious rice rolls, made with lots of fresh cilantro, fragrant mint, and a variety of crunchy vegetables, are beautifully served with a creamy peanut sauce that complements their vibrant flavors.
It Is Gluten Free Fresh Spring Rolls
Course: AppetizersCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
5
minutesCalories
144
kcalIngredients
- For The Spring Rolls
4 rice wrappers
12 cooked, deveined, peeled shrimp
1 tablespoon tamari
1 carrot sliced thinly lengthwise
1 cucumber sliced thinly
1 celery rib sliced thinly
1 cup vermicelli rice noodles cooked
- Peanut Sauce
1/2 cup natural peanut butter unsweetened
1 tablespoon lime juice
2 tablespoons rice vinegar
1 clove garlic
1 teaspoon ginger root
2 tablespoons honey
2-4 tablespoons warm water
Directions
- Prepare the vegetables: Peel and thinly slice the carrots, cucumber, and celery. Set aside.
- Cook the noodles: Place vermicelli noodles in a bowl and cover with hot water. Let sit until tender, then drain. Season with tamari, salt, and pepper.
- Cook the shrimp: Prepare and cook shrimp as desired (boiled or pan-seared both work well).
- Assemble the rolls:
- Fill a plate with about 1/4 inch of water.
- Place one rice wrapper in the water to soften (about 10-15 seconds), then transfer to a clean surface.
- Start soaking the next wrapper while you roll the first.
- Add a small amount of noodles and vegetables to the center of the wrapper.
- Place three shrimp on top, spacing them evenly.
- Fold and roll the wrapper firmly like a burrito.
- Make the peanut sauce:
- In a small bowl, mix together chopped garlic, peanut butter, rice vinegar, honey, ginger, and tamari.
- Add lime juice and stir.
- Add warm water, one tablespoon at a time, until you reach your desired consistency
