Fresh Spring Rolls with Peanut Sauce

Healthy rolls that taste just like your favorite Asian restaurant makes!! Fill them with your favorite veggies along with shrimp, chicken, or tofu - totally customizable! The homemade peanut sauce for dipping is AMAZING!!

📝 Ingredients

• heaping 1/3 cup creamy peanut butter
• 1/4 cup honey (or to taste)
• 1/4 cup sesame oil (or to taste)
• 2 tablespoons apple cider or rice vinegar
• 1 to 2 teaspoons ground ginger (or to taste)
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup coconut milk (canned or carton, or as desired for consistency)
• 1 to 2 tablespoons chopped peanuts (for garnishing (I used salted peanuts))
• 1 pound peeled (cleaned, and boiled (I used fresh U-20 shrimp that I cleaned and de-veined before boiling))
• 12 rice paper wrappers
• one 10-ounce packaged of bagged salad mix with a variety of greens (cabbage, and radicchio)
• 1 large cucumber (peeled and diced into very thin spears about 4-inches long)
• 1 red (orange or yellow bell pepper, seeded and diced into very thin spears about 4-inches long)
• 1 cup shredded carrots (use a store bought bag to save time)
• 1 bunch fresh basil (or as desired)

👨‍🍳 Instructions

1. 1--- Peanut Sauce: ---
2. 2To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk.
3. 3Garnish with peanuts and set aside to serve with spring rolls.
4. 4--- Spring Rolls: ---
5. 5Clean, peel, and devein the shrimp. Add to a small kettle of salted boiling water. Allow shrimp to cook for about 2 to 3 minutes, or until just pink and opaque; don't overcook them. Small to medium-sized shrimp — which is what you want for this recipe — cook very quickly. Immediately submerge them in an ice bath after cooking; set aside.
6. 6To a large bowl, add lukewarm tap water. Working one at a time, dip one rice paper wrapper into the water until just beginning to soften. Wrappers will continue to soften even after they're out of the water and are impossible to work with when they're too soft so don't over-soak them.
7. 7Have all vegetables pre-chopped and within easy reach on your countertop.
8. 8Lay the softened rice paper wrapper onto your counter or cutting board and to the bottom one-third of the wrapper add about 3 shrimp, a few pinches of the lettuce mixture, a small bundle each of cucumbers and bell peppers, a pinch of carrots, a few basil leaves, and roll up like a burrito, tucking the ends in, and then rolling straight up.
9. 9Place completed rolls on a serving platter, making sure they do not touch.
10. 10Repeat steps 3 and 4 until all shrimp are used.
11. 11Serve immediately with peanut sauce.