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For the spring rolls
- 1
lb Large shrimp Pat dry before cooking - 8 pieces
Rice paper wrappers Soak one at a time - 1/2 cup Creamy peanut butter
For the dipping sauce - 1 tbsp Soy sauce Adjust to taste
- 2
cloves Garlic, minced 1 tbsp Ginger, grated - 2 tbsp Green onions, chopped
- 1/4 cup Cilantro, chopped
- 1
medium Lime Juiced - to taste Salt
- to taste
Black pepper - to taste Red pepper flakes
Method
Preparation
- Pat the shrimp dry with a paper towel to remove excess moisture. Season with salt, black pepper, and red pepper flakes.
- Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from heat and set aside.
- In a small bowl, whisk together creamy peanut butter, soy sauce, minced garlic, grated ginger, and a squeeze of lime juice. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
- Soak a rice paper wrapper in warm water for 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.
- Arrange a few shrimp and a sprinkle of chopped green onions and cilantro in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a spring roll. Repeat with remaining wrappers and filling.
Cooking
- Heat a large skillet over medium heat and add a thin layer of oil. Add the spring rolls and cook for 2-3 minutes on each side until they are golden and crispy. Remove from heat and let cool for a few minutes before serving with peanut sauce.