Fresh Summer Rolls with Spicy Peanut Dipping Sauce

• Seafood

  • 15 Shrimp (16/20 count,, jumbo

• Produce

  • 1 Avocado
  • 20 Basil
  • 2 Carrots
  • 2 Cucumbers, small thin
  • 1 head Leaf lettuce
  • 20 Mint, leaves

• Condiments

  • 1/4 cup Coconut aminos or gluten free tamari
  • 1/4 cup Peanut butter

• Pasta & Grains

  • 10 Rice paper, rounds

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Liquids

  • 2 tbsp Water, HOT

• Other

  • 1 Tablespoon siracha chili sauce (or more or less - I used Lee Kum Kee brand

Found on iowagirleats.com

Description

Ingredients

• 15 jumbo shrimp (16/20 count,) peeled and deveined
• 2 small, thin cucumbers
• 1 head leaf lettuce, core removed then leaves separated
• 2 carrots, peeled then cut into thin strips
• 1 avocado, sliced
• 20 basil leaves (large ones cut in half)
• 20 mint leaves
• 10 rice paper rounds
• 1/4 cup coconut aminos or gluten-free tamari (or soy sauce if not GF)
• 1/4 cup peanut butter
• 2 Tablespoons rice vinegar
• 1 Tablespoon siracha chili sauce (or more or less - I used Lee Kum Kee brand)
• 2-3 Tablespoons hot water

Directions

• Add shrimp to a pot of salted, boiling water then simmer for 1-1/2 minutes or until cooked through. Drain, slice in half widthwise, then chill. Fit Spiralizer with the thin noodle blade then spiralize cucumbers with the peel on. Transfer noodles to a strainer to drain excess liquid while prepping remaining ingredients. Alternatively you could peel then seed a cucumber, and then cut into sticks. Fill a plate with a slight lip with hot tap water then dip a rice paper round in the water and let soak for 10-15 minutes, or until pliable but still with a little texture. Place wrapper on a cutting board then place three shrimp in the center. Top with a piece of lettuce then fill with a couple slices avocado, a few carrot sticks, a small handful of spiralized cucumber, and two leaves each fresh mint and basil. Pull the bottom of the rice paper round over the top of the ingredients tightly, then wrap the sides in and continue rolling like a burrito. Place onto a platter then continue with remaining ingredients. If not eating right away, wrap platter tightly with plastic wrap then refrigerate for 1-2 hours. (You can chill longer - weve gone 1-2 days, but the wrapper gets a little tough.) Whisk together Spicy Peanut Dipping Sauce ingredients then taste and adjust rice vinegar and/or chili sauce if needed, adding more hot water to achieve desired consistency. Serve with Fresh Summer Rolls.