Rollitos de Verano de Gambas con Salsa de Cacahuete

Ingredientes

• 18 pieces shrimp (cooked)
• 4 ounces rice vermicelli noodles (cooked according to package instructions)
• 6 rice paper wraps
• 3 green onions (julienned)
• 1 cup cabbage or lettuce (shredded)
• 1 cup carrots (shredded)
• 1/2 seedless cucumber (julienned)
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves
• 1/2 cup peanut butter (all-natural)
• 2 Tbsp soy sauce (or tamari for gluten free)
• 1 Tbsp rice vinegar
• 1/2 lime (juice and zest)
• 1 1" piece fresh ginger (peeled)
• 2 cloves garlic (peeled)
• 1/2 teaspoon red pepper flakes (crushed)
• 1/4 cup warm water

Preparación

1. 1

   --- Summer Rolls ---

2. 2

   dip: Fill a large, shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds, just until pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface (like a towel).

3. 3

   assemble: Place the shrimp and herbs in the center of the wrapper. Add the noodles just below, in the bottom third of the wrapper. Top with the vegetables.

4. 4

   roll: Fold the sides inward over the filling, then tightly roll the wrapper from the bottom up, keeping enough tension so the roll is snug but doesn’t tear. Repeat with the remaining ingredients. Serve immediately.

5. 5

   --- Peanut Sauce ---

6. 6

   blend: Place all the ingredients in a blender or food processor. Blend for 1 minute, or until smooth. Taste for heat, and add more red pepper if needed.